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French Dressing (Made)
None
Number of Portions: 80 Size of Portion: 1 ounce
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 80 SERVINGS) |
|---|---|
Salt, Table, #2723 | 1 tablespoon + 1 teaspoon |
Mustard, Powder, Dry, #2712 | 2 tablespoons |
Paprika, Ground, Domestic, #2716 | 2 tablespoons |
Onions, Chopped, Dehydrated, #2738 | 1/4 cup |
Oil, Vegetable, #2507 | 1 quart + 1 1/2 cups |
Lemon Juice, Canned/Bottled, #2247 | 1/2 cup |
Vinegar, White, Bulk, #2260 | 2 cups |
Catsup, Tomato, Bulk, #2241 | 2 cups |
DIRECTIONS
1. | Combine the salt, dry mustard, and paprika in a mixing bowl. |
2. | Add the chopped dehydrated onions to the mixture. |
3. | Add the oil, lemon juice, vinegar, and catsup to the mixture in mixing bowl. Blend for 3 minutes at medium speed. |
4. | Transfer the French Dressing to a container and cover. Refrigerate the dressing until ready for service. For best results, refrigerate the dressing overnight to develop flavor. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. |
5. | Stir or shake the dressing well before portioning. |
6. | Portion the dressing with a 1-ounce ladle into individual portion container for 1 ounce serving. Cover and refrigerate until ready for service. French Dressing does not provide any meal components. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refriger ate at 41 degrees F or lower. |