| Yield 1X: | 36.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Onion | ||
| Portions: | 36.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 6.18.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Extra virgin olive oil | 3.00 | 6.00 | 9.00 | |||
| Garlic, stem end off and crushed | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Shallots, minced | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Chili flakes | 0.75 | 1.50 | 2.25 | |||
| White wine | 24.00 | 3 | 4 | 8.00 | ||
| Fresh lemon juice | 1 | 2 | 3 | |||
| Butter | 2 | 4 | 6 | |||
| Italian parsley, chopped – 1.5 bu | 2.00 | 4.00 | 6.00 | |||
| Tarragon, chopped – 1.5 bu | 1.00 | 2.00 | 3.00 | |||
| Freshly minced garlic, stem end cut off | 2.00 | 4.00 | 6.00 | |||
| Salt | 0.75 | 1.50 | 2.25 | |||
| Black pepper | 0.50 | 1.00 | 1.50 |
Carefully measure and prepare all ingredients.
Lightly brown garlic in the oil
then add the chili flakes and shallots and sweat until translucent.
Add the wine
and reduce by half.
Add the lemon juice and continue to simmer until the mixture is almost dry. You should have four cups left when it is done.
Allow the mixture to cool completely, then add to the butter along with the herbs, garlic, salt and pepper.
Stir to combine evenly. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated or freeze until needed.