Newburg Sauce

Cook Time: 25-30 Min.

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

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Nutritional Content

Allergens: milk, wheat, sulphites, soy

Calories: 80 Kcal

Carbohydrates: 6 g

Protein: 2 g

Total Fat: 5 g

Calcium: 75 mg

Sodium: 130 mg

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Ingredients

10 Servings

• 2 tsp yellow onion, diced small

• 1.5 oz margarine

• 1.5 oz all purpose flour

• 1 1/2 cup 2% milk

• 1/4 tsp salt

• 1/8 tsp white pepper, ground

• 1/4 tsp paprika

• 1 Tbsp 2 tsp cooking sherry

• 1/4 cup Half & Half cream

25 Servings

• 1 Tbsp 2 tsp yellow onion, diced small

• 4 oz margarine

• 3.5 oz all purpose flour

• 4 cup 2% milk

• 3/4 tsp salt

• 1/8 tsp white pepper, ground

• 3/4 tsp paprika

• 1/4 cup cooking sherry

• 2/3 cup Half & Half cream

50 Servings

• 3 Tbsp yellow onion, diced small

• 8.5 oz margarine

• 7.5 oz all purpose flour

• 2 QT 2% milk

• 1 1/2 tsp salt

• 1/4 tsp white pepper, ground

• 1 1/4 tsp paprika

• 1/2 cup cooking sherry

• 1 1/4 cup Half & Half cream

100 Servings

• 1/3 cup yellow onion, diced small

• 1 lb 1 oz margarine

• 14.5 oz all purpose flour

• 4 QT 2% milk

• 1 Tbsp salt

• 1/2 tsp white pepper, ground

• 2 1/2 tsp paprika

• 1 cup cooking sherry

• 2 1/2 cup Half & Half cream

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Instructions

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

2. Sauté onion in margarine.

3. Stir in flour with wire whip. Cook, stirring constantly, for 10 minutes. Do not brown.

4. Gradually add milk, salt, pepper & paprika. Stir until smooth. Simmer for 5 to 10 minutes or until raw flour taste disappears.

5. Add sherry. Stir until smooth.

6. Gradually, add half & half. Stir until well blended. Do not boil.

7. Use as directed in other recipes.

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

9. 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.

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

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