Serving Size: 2 Tbsp Makes: 10/25/50/100 Servings Cook Method: Mix and Chill

Nutritional Content

Allergens: Sulphites

Calories: 160 Kcal

Carbohydrates: 2 g

Protein: 0 g

Total Fat: 17 g

Calcium: 0 mg

Sodium: 30 mg

Ingredients

10 Servings

• Vinegar, Balsamic, 1/3 Cup

• Mustard, Dijon, 1/2 tsp

• Salt, Iodized, 1/8 tsp

• Pepper, Black Ground,

  1/8 tsp

• Sugar, Granulated, Bulk 1/4 tsp

• Oil, Olive, 3/4 Cup

25 Servings

• Vinegar, Balsamic, 1 Cup

• Mustard, Dijon, 1/2 tsp

• Salt, Iodized, 1/4 tsp

• Pepper, Black Ground, 1/4 tsp

• Sugar, Granulated, Bulk 3/4 tsp

• Oil, Olive, 2 1/8 Cup

50 Servings

• Vinegar, Balsamic, 2 Cup

• Mustard, Dijon, 1 Tbsp

• Salt, Iodized, 1/2 tsp

• Pepper, Black Ground, 1/2 tsp

• Sugar, Granulated, Bulk 1 1/2 tsp

• Oil, Olive, 1 Qt

100 Servings

• Vinegar, Balsamic, 1 Qt

• Mustard, Dijon, 2 Tbsp

• Salt, Iodized, tsp

• Pepper, Black Ground, tsp

• Sugar, Granulated, Bulk 1 Tbsp

• Oil, Olive, 2 Qt

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Combine vinegar, mustard & spices in a food processor. Process until well-blended.

3. Add oil in a slow, steady stream until incorporated.
   Refrigerate until needed. Stir well before each use. Use within 3 days.

4. CCP -- Maintain <40F/4C; discard unused product. (FDA)

   
   
   Print Recipe here