Mornay Sauce

Cook Time: 25-30 Min.

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

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Nutritional Content

Allergens: wheat, milk, fish, soy

Calories: 80 Kcal

Carbohydrates: 5 g

Protein: 4 g

Total Fat: 5 g

Calcium: 100 mg

Sodium: 105 mg

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Ingredients

10 Servings

• 1 cup 2% milk, scalded

• 1 oz margarine

• 1 oz all purpose flour

• 1/8 tsp white pepper

• 1/8 tsp Worcestershire sauce

• 1 1/2 tsp chicken base, paste, low sodium

• 1 cup water

• 1.5 oz Swiss cheese, shredded

• 0.5 oz parmesan cheese, grated

25 Servings

• 2 1/2 cup 2% milk, scalded

• 3 oz margarine

• 3 oz all purpose flour

• 1/8 tsp white pepper

• 1/4 tsp Worcestershire sauce

• 1 Tbsp 1 tsp chicken base, paste, low sodium

• 2 1/2 cup water

• 4 oz Swiss cheese, shredded

• 1.5 oz parmesan cheese, grated

50 Servings

• 1 1/4 QT 2% milk, scalded

• 6 oz margarine

• 6 oz all purpose flour

• 1/4 tsp white pepper

• 1/2 tsp Worcestershire sauce

• 2 Tbsp 2 tsp chicken base, paste, low sodium

• 1 1/4 QT water

• 8 oz Swiss cheese, shredded

• 3 oz parmesan cheese, grated

100 Servings

• 2 1/2 QT 2% milk, scalded

• 12 oz margarine

• 12 oz all purpose flour

• 3/4 tsp white pepper

• 1 tsp Worcestershire sauce

• 1/3 cup chicken base, paste, low sodium

• 2 1/2 QT water

• 1 lb Swiss cheese, shredded

• 6 oz parmesan cheese, grated

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Instructions

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

2. Heat margarine. Add flour gradually, stirring with whisk. Cook 10 min.

3. Add milk and spices to flour mixture. Stir until smooth. Simmer for 5-10 min.

4. Combine base with water to make broth. Add broth and remaining ingredients to mixture. Stir with whisk over low heat until melted.

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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