Cream Gravy, Low Sodium

Cook Time: 20 Min.

Serving Size: 2 fl oz Makes: 10/25/50/100 Servings Cook Method: Heat Cook Temp.: 300°F


Nutritional Content

Allergens: milk, soy, wheat

Calories: 60 Kcal

Carbohydrates: 5 g

Protein: 2 g

Total Fat: 3.5 g

Calcium: 75 mg

Sodium: 45 mg


Ingredients

10 Servings

  • 2 Tbsp margarine

  • 1/4 cup all purpose flour

  • 1/8 tsp black pepper, ground

  • 2 1/8 cup 2% milk

25 Servings

  • 1/3 cup margarine

  • 2/3 cup all purpose flour

  • 1/4 tsp black pepper, ground

  • 1 1/4 QT 2% milk

50 Servings

  • 2/3 cup margarine

  • 1 1/4 cup all purpose flour

  • 3/4 tsp black pepper, ground

  • 2 1/2 QT 2% milk

100 Servings

  • 1 1/4 cup margarine

  • 2 1/2 cup all purpose flour

  • 1 1/4 tsp black pepper, ground

  • 1 gal 2 cup 2% milk


Instructions

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

  2. Melt margarine, add flour and spices and blend. Cook 5 min.

  3. Add milk gradually, stirring constantly with wire whip. Cook until smooth and thickened.

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

  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.

    Print Recipe Here

Previous
Previous

Mushroom Gravy

Next
Next

Creamy Brown Gravy