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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