| Yield 1X: | 376.50 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion | ||
| Portions: | 251.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 6.18.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Red wine vinegar (6 cups) | 3 | |
| Sherry wine vinegar (6 cups) | 3 | |
| Shallots, minced (12 oz.) | 12.00 | |
| Fresh thyme leaves, minced (3 oz.) | 3.00 | |
| Capers, minced (7.5 oz.) | 7.50 | |
| Dijon mustard (18 oz.) | 18.00 | |
| 50/50 olive oil (2 gal. + 4 cups) | 18 | |
| Salt and Pepper mix to taste |
Carefully measure and prepare all ingredients.
Combine everything but the oil in a suitable mixing bowl,
then whisk the oil in. Transfer to a storage container, cover, label, date and initial. Store refrigerated. Correct seasoning after day one.