Salad dressings - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Lime 0.063 kg
• Spring onions 0.5 ud
• Bifidus plain yoghurt 1.0 ud
• Extra virgin olive oil 0.05 l
• Modena vinegar, bottle 0.01 l
• Parsley 1.0 g
• Table salt 0.5 g
• Ground white pepper 0.25 g
• Garlic, bulb 0.5 ud
• Lemon 0.063 kg
• Parmesan cheese 0.025 kg
• Dijon mustard 5.0 g
• Honey 0.003 kg
• Anchovies in oil 0.025 kg
• Mayonnaise sauce 0.025 l
• Dijon mustard 12.5 g
• Tomato sauce 0.025 l
• Extra virgin olive oil 0.075 l
• Vinegar 0.013 l
• Dijon mustard 7.5 g
• Extra virgin olive oil 0.1 l
• Red wine vinegar 0.015 l
• Dijon mustard 10.0 g
• Spring onions 0.25 ud
• Rice vinegar 0.013 l
• Soya sauce 0.013 l
• Sesame oil 0.013 l
• Sunflower oil 0.05 l
• Toasted Sesame 7.5 g
• Honey 0.01 kg