| Yield 1X: | 194.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, garlic | ||
| Portions: | 97.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 0.5 | X | 1.5 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, root end off and freshly minced | 8.00 | 4.00 | 12.00 | |||
| Anchovies, chopped | 4.00 | 2.00 | 3.00 | |||
| Dijon mustard | 9.00 | 4.50 | 13.50 | |||
| Worcestershire sauce | 5 | 2.5 | 7.5 | |||
| Egg yolk | 18.00 | 9.00 | 27.00 | |||
| Lemon juice | 24.00 | 12.00 | 36.00 | |||
| 50/50 Olive oil – 1/2 gallon | 64.00 | 32.00 | 96.00 | |||
| Olive oil, extra-virgin – 1/2 gallon | 64.00 | 32.00 | 96.00 | |||
| Salt and pepper mix | 0.50 | 0.25 | 0.75 |
Combine the garlic, anchovy, mustard, Worcestershire sauce, egg yolks, and lemon juice in the work bowl of a food processor, and process until frothy. With the processor running, slowly drizzle both olive oils until all is incorporated.
Transfer to a mixing bowl, add the salt and pepper mix, and mix to distribute evenly. Add additional salt only if needed. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated until needed. Check seasoning and adjust as needed after the first day.
Combine the garlic, anchovy, mustard, Worcestershire sauce, egg yolks, and lemon juice in the work bowl of a food processor, and process until frothy.
With the processor running, slowly drizzle the olive oil until all is incorporated.
Transfer to a mixing bowl, add the pepper, and mix to distribute evenly. Add salt only if needed. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated until needed. Check seasoning and lemon juice, and adjust as needed after the first day.