| Yield 1X: | 61.00 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, dairy | ||
| Portions: | 40.7 | ||||
| Shelf life: | Four days | ||||
| Date: | 6.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Best foods mayonnaise | 2 | 4 | 6 | |||
| Buttermilk | 1 | 8.00 | 3 | 4 | 8.00 | |
| Garlic paste | 0.50 | 1.00 | 1.50 | |||
| Freshly squeezed lemon juice | 1.00 | 2.00 | 3.00 | |||
| Salt | 0.50 | 1.00 | 1.50 | |||
| Ground black pepper (grams) | 3.00 | 6.00 | 9.00 |
Carefully measure and prepare all ingredients.
Remove the stem end and any green ceter from the garlic cloves.
Make the garlic into pasteusing a good pinch of salt.
Combine all ingredients in a suitable mixing bowl, and whisk together.
Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.