| Yield 1X: | 27.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy, onion | ||
| Portions: | 13.5 | ||||
| Shelf life: | 2 days | ||||
| Date: | 3.24.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Cream, whipped stiff | 1 | 2 | ||
| Shallots, minced | 2.00 | 4.00 | ||
| Whole grain mustard | 3.00 | 6.00 | ||
| Meyer lemons, juice and zest | 3.00 | 6.00 | ||
| Parmesan cheese, grated | 3.00 | 6.00 |
Carefully measure and prepare all ingredients. Whip the cream in a siutable bowl, then stir the remaining ingredients in. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.