Chiffonade Dressing M.Salads, Salad Dressings, and Relishes No.062
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Mustard, Dry, Ground| | 1.00 Tbsp| 1. Combine mustard flour, salt, |
|Salt | 4OZ| 6.00 Tbsp| black and red pepper, and |
|Pepper, Black, Groun| | 1.00 Tbsp| sugar; blend well. |
|d | | | |
|Pepper, Red, Ground | | 0.50 Tspn| |
|Sugar, Extra Fine Gr| 2OZ| 3.00 Tbsp| |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 0.75 Cup | 2. Add water; mix thoroughly. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | | 1.75 Qrt | 3. Add oil and vinegar; mix |
|Vinegar, White | | 1.00 Qrt | well. |
|--------------------|----------|----------|-----------------------------------|
|Beets, Sliced | 1LB | 2.00 Cup | 4. Drain beets thoroughly; chop |
|Eggs, Large, Brown, | | 6.00 EA | finely. Add beets, eggs, |
|Fresh | | | onions, and parsley; mix well. |
|Dehydrated Onions | 3OZ| 6.00 Tbsp| 5. Cover; refrigerate until |
|Parsley | 1OZ| 0.50 Cup | ready to serve. |
| | | | 6. Stir well before using. |
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NOTE: 1. In Step 4, 1/2 oz (3 tbsp) dehydrated onions may be used.
See Recipe A-11.
2. In Step 4, 1 tbsp dehydrated parsley may be used.