Cook Time: see 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: 45 Kcal

Carbohydrates: 3 g

Protein: 1 g

Total Fat: 3.5 g

Calcium: 0 mg

Sodium: 65 mg

Ingredients

10 Servings

• 2 cup water

• 2 tsp beef base, low sodium, paste

• 3 Tbsp 1 tsp margarine, melted

• 1 oz all purpose flour

25 Servings

• 1 1/8 QT water

• 1 Tbsp 3 tsp beef base, low sodium, paste

• 1/2 cup margarine, melted

• 2.5 oz all purpose flour

50 Servings

• 2 1/4 QT water

• 3 Tbsp 2 tsp beef base, low sodium, paste

• 1 cup margarine, melted

• 5 oz all purpose flour

100 Servings

• 1 gal 1 cup water

• 1/2 cup beef base, low sodium, paste

• 2 cup margarine, melted

• 10 oz all purpose flour

Instructions

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

2. In a stock pot, bring water to a boil and add beef base.

3. Combine flour and margarine to make a roux and whisk together thoroughly.

4. Add stock to roux gradually, stirring constantly with a wire whip. Cook until thickened and smooth.

5. 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.

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

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