| Yield 1X: | 34.50 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, dairy | ||
| Portions: | 5.8 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Dill crème fraiche | 6.00 | 12.00 | 1 | 2.00 | ||
| Milk | 4.00 | 8.00 | 12.00 | |||
| Cucumber, seeded and medium diced | 8.00 | 1 | 1 | 8.00 | ||
| Yellow Fingerling potatoes, sliced 1/4″ | 1 | 2 | 3 | |||
| Freshly squeezed lemon juice | 0.50 | 1.00 | 1.50 |
Carefully measure and prepare all ingredients. Combine dill cream and milk in a suitable bowl, and mix well. Add remaining ingredients, and mix well. Correect seasoning. Check daily.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.