| Yield 1X: | 35.50 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Garlic, dairy | ||
| Portions: | 23.7 | ||||
| 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 | |
| Ranch Dressing | 1 | 8.00 | 3 | 4 | 8.00 | |
| Basil leaves | 1.00 | 2.00 | 3.00 | |||
| Tarragon leaves | 0.50 | 1.00 | 1.50 | |||
| Chives | 0.50 | 1.00 | 1.50 | |||
| Anchovy filets | 0.50 | 1.00 | 1.50 | |||
| Avocado meat, each, ripe | 1.00 | 2.00 | 3.00 |
Carefully measure and prepare all ingredients.
Blanch the herbs in rapidly boiling water,
then drain, squeeze the water out, and chop.
Combine the blanched herbs, avocado, anchovy, and 1 cup of the ranch in the robot coupe, and process until smooth. Add the pureed mix to the remaining ranch dressing, and whisk together.
Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.