3:1 House Vinaigrette

Production identity

Target finished yield

3 kg · approximately 60 portions at 50 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (3 kg declared primary input → 3 kg finished target)

Total formula input

3 kg before trim, evaporation, absorption or transfer loss

Time

15 min active · 20 min total

Equipment

scale · immersion blender · 3–4 L vessel

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Refrigerate ≤41°F / 5°C; remix before service if intentionally temporary.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Dissolve salt and honey in vinegar; whisk in mustard to establish the aqueous continuous phase.

2. Add oil gradually while applying shear. For a temporary vinaigrette, stop at a coarse emulsion; for greater stability, use finer shear.

3. Taste at service temperature and correct acid/salt before final yield.

4. Weigh to 3 kg and document any formula change rather than adjusting invisibly.

5. Store cold and remix according to the intended emulsion style.

Working numbers

• Oil:vinegar = 3:1 by weight before minor ingredients
• Finished yield: 3 kg
• Salt ≈ 1.8% of total formula; adjust to product/menu
• Temperature affects viscosity and aroma

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Clean acid, defined oil character, integrated mustard, no harsh salt pockets; emulsion behavior matches house specification.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.