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

Preparing Honey Mustard Sauce

• 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

Cupping Sauces

• 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