Honey Mustard

Quick Reference

Product	Receiving	Storage	Once Opened/Prepped	Quality Serving	Hold Time
Honey Mustard Base	Dry Storage	Dry Storage
Mayonnaise	Dry	Dry	Cooler	34°F - 41°F
Honey Mustard			Cooler	34°F - 41°F	4 days

Recipe:	1 pouch of honey mustard base
	1 pouch mayonnaise

Portion 1 pouch of honey mustard base into an 8 – quart Cambro
Use a 13 ½” spatula to scrape all honey mustard base from the pouch
Portion 1 pouch (64 ounces) of mayonnaise into the 8-quart Cambro
Use a 13 ½” spatula to scrape all mayonnaise from the pouch
Using a wire whisk, mix the ingredients together ensuring all ingredients are thoroughly blended
Pour the contents into a 1-gallon portioning pitcher
Use a 13 ½ rubber spatula to ensure all honey mustard is removed from the 8-quart Cambro
Any prepared Honey Mustard should be cupped up immediately
Prepared Honey Mustard can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F

The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10)
EXAMPLE: Day prepared + 3 additional days = Discard Date
Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD)
Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
Cover each cup with a soufflé cup lid and store in a white lug
Place a dissolvable label on the outside of the white lug
Write the discard date and time on the dissolvable label
Place the white lug in the walk-in cooler
ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY
The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F
Discard any individual servings of sauce remaining at the end of day on the expiration date