House Vinaigrette
| Shelf Life: | 7 days under refrigeration |
| Portion/Serving: | 2 qt. |
| Revision Date: | Mar 6, 2017 |
|
Notes
All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program. |
|
Ingredients
| 8 | oz. | Shallot, Peeled |
| 4 | oz. | Dijon Mustard |
| 16 | fl. oz. | Lemon Juice, fresh |
| 1 | Tbsp. | Sea Salt |
| 36 | fl. oz. | Vegetable Oil |
Equipment
- Portion Scale
- Measuring Spoons
- Liquid Measuring Cups
- Rubber Spatulas
- Blender
- Storage Containers
Preparation
- Place shallot, Dijon mustard, lemon juice, and salt in the jar of the blender and blend on high speed until well mixed.
- With blender running on medium, slowly drizzle in vegetable oil. Vinaigrette should be pale and emulsified.
- Transfer to a storage container, cover, label, store under refrigeration.
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