Yield 1X: | 90.25 | oz | Allergens: | ||
Portion: | 24 | oz | Egg, garlic, onion | ||
Portions: | 3.8 | ||||
Shelf life: | 3 days | ||||
Date: | 7.6.18 |
Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
lb | oz/each | lb | oz/each | lb | oz/each | |
Mayonnaise | 3 | 6 | 9 | |||
Ginger, pureed | 12.00 | 1 | 8.00 | 2 | 4.00 | |
Garlic, pureed | 6.00 | 12.00 | 1 | 2.00 | ||
Honey | 8.00 | 1 | 1 | 8.00 | ||
Celery seed | 0.25 | 0.50 | 0.75 | |||
Cider vinegar | 1 | 2 | 3 |
Carefully measure and prepare all ingredients.
Combine all ingredients in a suitable bowl, and mix thoroughly. Transfer to a storage container, and cover tightly. Label, date, initial and refrigerate until needed.