North Dakota Adult Nutrition

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Brown Gravy

Cook Time: per recipe

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F


Nutritional Content

Allergens: soy, wheat, milk

Calories: 40 Kcal

Carbohydrates: 3 g

Protein: 1 g

Total Fat: 3.5 g

Calcium: 0 mg

Sodium: 65 mg


Ingredients

10 Servings

  • 1.5 oz margarine

  • 1 oz all purpose flour

  • 2 tsp beef base, low sodium

  • 2 1/3 cup water

  • 1/8 tsp black pepper, ground

25 Servings

  • 3.5 oz margarine

  • 2.5 oz all purpose flour

  • 2 Tbsp beef base, low sodium

  • 1 1/2 QT water

  • 1/4 tsp black pepper, ground

50 Servings

  • 7.5 oz margarine

  • 4.5 oz all purpose flour

  • 1/4 cup beef base, low sodium

  • 3 QT water

  • 1/2 tsp black pepper, ground

100 Servings

  • 14.5 oz margarine

  • 9.5 oz all purpose flour

  • 1/2 cup beef base, low sodium

  • 1 gal 3 cup water

  • 1 tsp black pepper, ground


Instructions

  1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

  2. Blend flour into melted margarine to make a roux.

  3. Combine base and hot water to make a stock. Mix well and bring to a boil. Stir stock into roux stirring constantly with wire whip until thickened and smooth, about 5-10 minutes.

  4. Add pepper and kitchen bouquet; mix well.

  5. CCP: For milk & cheese or non-hazardous items: Cook to internal temp of 145F held for 15 sec.

  6. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

  7. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

  8. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

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