| Yield 1X: | 83.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Egg, gluten | ||
| Portions: | 41.5 | ||||
| Shelf life: | one week | ||||
| Date: | 12.24.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Coleman’s Mustard Powder 1c | 1 | |
| Apple cider vinegar 2c | 2 | |
| Yellow miso 3T | 3.00 | |
| Sugar 1.5c | 1 | 4.00 |
| Egg yolks, 6 each | 12.00 |
Carefully measure and prepare all ingredients. Combine in a bowl, and cook over a water bath, whisking occasionally, until thick. Strain into a cambro and cool. Cover, label, date, and initial. Store refrigerated.
Label, date, and initial. Store refrigerated.