Source: U.S. Department of Defence
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French Dressing
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 058 00
FRENCH DRESSING
Yield 100
Portion 1 Tablespoon
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
41 cal
2g
0g
4g
0 mg
113 mg
2 mg
Ingredient
Weight
Measure
Issue
MUSTARD,DRY
5/8 oz
1 tbsp
PAPRIKA,GROUND
1/4 oz
1 tbsp
SALT
3/4 oz
1 tbsp
1-3/4 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
CATSUP
10-5/8 oz
1-1/4 cup
ONIONS,FRESH,CHOPPED
3/4 oz
2 tbsp
3/4 oz
VINEGAR,DISTILLED
1 lbs
2 cup
OIL,SALAD
13-1/2 oz
1-3/4 cup
Method
1
Combine mustard flour, paprika, salt, sugar, catsup, and onions in mixer bowl.
2
Using a wire whip, beat at medium speed about 2 minutes or until well blended.
3
Continue beating; slowly add vinegar and salad oil alternately.
4
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
5
Shake or beat well before using.
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|
| Yield: 100 | Portion: 1 Tablespoon |
| Calories: | 41 cal |
| Carbohydrates: | 2g |
| Protein: | 0g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 113 mg |
| Calcium: | 2 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| MUSTARD,DRY | 5/8 oz | 1 tbsp | |
| PAPRIKA,GROUND | 1/4 oz | 1 tbsp | |
| SALT | 3/4 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| CATSUP | 10-5/8 oz | 1-1/4 cup | |
| ONIONS,FRESH,CHOPPED | 3/4 oz | 2 tbsp | 3/4 oz |
| VINEGAR,DISTILLED | 1 lbs | 2 cup | |
| OIL,SALAD | 13-1/2 oz | 1-3/4 cup |
| Method: | |
|
1 Combine mustard flour, paprika, salt, sugar, catsup, and onions in mixer bowl. 2 Using a wire whip, beat at medium speed about 2 minutes or until well blended. 3 Continue beating; slowly add vinegar and salad oil alternately. 4 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. 5 Shake or beat well before using. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence