Cold Emulsions & Aïoli · Volume 1 · SUB-EMU-005

Burger Sauce

heldown record: verified — state inherited from a component

Something in this tree is HELD. The system will not present this record as settled until a person resolves it.

held Smoked Crème Fraîche

Specification

Yield: 355 ml
Yield basis: CALCULATEDCalculated from components — no cooking or reduction loss applied
Cost / ml: $0.0031 · $0.09/fl oz
Batch cost: $1.09

Allergens · declared affirmatively, inherited by ingredient ID

EggsMilkFish

Eggs — enters via Egg yolk, pasteurized (Burger Sauce → Beef Fat Mayonnaise)

Milk — enters via Heavy cream (Burger Sauce → Smoked Crème Fraîche → Crème Fraîche); Greek yogurt (Burger Sauce → Smoked Crème Fraîche → Crème Fraîche)

Fish — enters via Worcestershire sauce (Burger Sauce)

Cost provenance · 3 levels deep · computed at build, never stored

Beef Fat Mayonnaise237 ml53.9% of batch$0.73
- Canola oil296 ml$0.62
- Rendered beef fat54 g$0.22
- Egg yolk, pasteurized2 ea$0.38
- Dijon mustard15 g$0.08
- Garlic, peeled6 g$0.05
- Lemonto taste—
Smoked Crème Fraîche15 ml1.5% of batch$0.05
- Crème Fraîche1,000 ml23.3% of batch$3.25
  - Heavy cream3,785 ml$12.40
  - Greek yogurt355 ml$1.56
Pickle relish15 ml$0.07
Ketchup15 ml$0.04
Onion, Spanishto taste—
Garlic, peeled6 g$0.05
Dijon mustard5 g$0.03
Sugar, granulated4 g$0.00
Worcestershire sauce5 ml$0.02
Tabasco5 ml$0.11

Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.

Method

Combine all ingredients; season; hold at 41°F or below.

Verified recipe — but it contains a HELD component, so its effective state is HELD until Smoked Crème Fraîche clears. Fish enters here via Worcestershire.

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