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Dry Test Formulas:
Ragin' Roasted Onion Remoulade
with
TABASCO® brand Crushed Pepper
Ingredients
|
Form |
% |
1000 g |
1 gallon |
| Mayonnaise |
heavy/prepared |
50.89% |
508.91 |
1856.49 |
| Capers (brined) |
1/8" dice |
6.36% |
63.61 |
232.06 |
| Rsted Onions* |
1/4" dice |
17.49% |
174.94 |
638.17 |
| Rsted Red Pepper* |
1/4" dice |
5.41% |
54.07 |
197.25 |
| Cornichon |
1/4" dice |
7.95% |
79.52 |
290.08 |
| Garlic |
minced |
3.18% |
31.81 |
116.03 |
| TABASCO® brand Crushed Pepper |
|
0.57% |
5.73 |
20.89 |
| Lemon Juice |
|
7.12% |
71.25 |
259.91 |
| |
|
Total |
100.00% |
1000.00 |
3648.00 |
Manufacturing Procedures
- Prepare mayonnaise or blend pre-made mayonnaise with remaining ingredients.
- Add rinsed and chopped capers, and remaining vegetables.
- (For a redder sauce, tomato paste or roasted red pepper puree @ 5%).
- Scale in TABASCO® and lemon juice and blend on low sheer.
- For best results, allow sauce to "cure" for 1 or more days.
* such as IQF (i.e. Supherb, Jon-Lin or Simplot) or retort (i.e.. Mancini)
Back to all Dry Test Formulas
Test Formula Disclaimer
The information presented is based on laboratory work
and is, to the best of our knowledge, true and accurate. However, since the exact
conditions under which this information or our products may be used is beyond
our control, any recommendations or suggestions are made without warranty of any
kind, either expressed or implied. Users are urged to make their own tests and
investigations to determine the effectiveness of the products in their process
and products, and to prevent any possible patent liability arising out of such
use. Use as an ingredient does not confer rights to use the TABASCO®
trademark or servicemark in packaging and marketing materials without the express
written consent of McIlhenny Company
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