| Yield 1X: | 35.88 | oz | Allergens: | ||
| Portion: | 1 | oz | Garlic, chili | ||
| Portions: | 35.9 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Garlic, peeled, root end off, crushed | 1.00 | 2.00 | 3.00 | |||
| Chili flakes (grams) | 5.00 | 10.00 | 15.00 | |||
| Salt | 0.25 | 0.50 | 0.75 | |||
| Dijon mustard | 1.50 | 3.00 | 4.50 | |||
| Red wine vinegar | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Black pepper | 0.13 | 0.25 | 0.38 | |||
| EVOO | 1 | 2 | 3 |
In the Vitaprep, combine garlic, chili flakes, salt, mustard, and 1/4 of the vinegar. Process until smooth, scraping the sides down regularly. Add the remaining vinegar, then add the pepper and oil. Process unti smooth.
Transfer to a storage container, cover tightly, label, date, and initial. Store refrigerated.