Serving Size: 1 fl oz. Makes: 10/25/50/100 Servings Cook Method: Mix and Chill

Nutritional Content

Allergens: Soy, Wheat, Sulphites, ish

Calories: XXX Kcal

Carbohydrates: XX g

Protein: XX g

Total Fat: XX g

Calcium: XX mg

Sodium: XX mg

Ingredients

10 Servings

• Juice, Lemon Bulk, 3 Tbsp 1 tsp

• Garlic, Powder, 2 tsp

• Water, Tap, 1 Tbsp 2 tsp

• Vinegar, Wine White, 1 Tbsp 2 tsp

• Parsley, Dried, 1 1/4 tsp

• Pepper, Black Ground, 1/8 tsp

• Salt, Iodized, 1/2 tsp

• Mustard, Ground, 1/2 tsp

• Sauce, Worcestershire, 1 Tbsp 1 tsp

• Wine, Burgundy, 1 Tbsp 1 tsp

• Oil, Vegetable, 1/2 Cup

• Sauce, Soy Bulk LS, 3 Tbsp 1 tsp

25 Servings

• Juice, Lemon Bulk, 1/2 Cup

• Garlic, Powder, 2 Tbsp

• Water, Tap, 1/4 Cup

• Vinegar, Wine White, 1/4 Cup

• Parsley, Dried, 1 Tbsp

• Pepper, Black Ground, 1/2 tsp

• Salt, Iodized, 1 1/8 tsp

• Mustard, Ground, 1 1/2 tsp

• Sauce, Worcestershire, 3 Tbsp

• Wine, Burgundy, 3 Tbsp

• Oil, Vegetable, 1 Cup

• Sauce, Soy Bulk LS, 1/2 Cup

50 Servings

• Juice, Lemon Bulk, 1 Cup

• Garlic, Powder, 1/4 Cup

• Water, Tap, 1/2 Cup

• Vinegar, Wine White, 1/2 Cup

• Parsley, Dried, 2 Tbsp

• Pepper, Black Ground, 3/4 tsp

• Salt, Iodized, 2 1/4 tsp

• Mustard, Ground, 1 Tbsp

• Sauce, Worcestershire, 1/3 Cup

• Wine, Burgundy, 1/3 Cup

• Oil, Vegetable, 2 1/8 Cup

• Sauce, Soy Bulk LS , 1 Cup

100 Servings

• Juice, Lemon Bulk, 2 Cup

• Garlic, Powder, 1/2 Cup

• Water, Tap, 1 Cup

• Vinegar, Wine White, 1 Cup

• Parsley, Dried, 1/4 Cup

• Pepper, Black Ground, 1 1/2 tsp

• Salt, Iodized, 1 Tbsp 2 tsp

• Mustard, Ground, 2 Tbsp

• Sauce, Worcestershire, 3/4 Cup

• Wine, Burgundy, 3/4 Cup

• Oil, Vegetable, 1/2 Cup

• Sauce, Soy Bulk LS, 2 Cup

Instructions

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

2. Combine all ingredients until well blended. Refrigerate, use within 3 days.

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

   
   
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