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

Nutritional Content

Allergens: Milk

Calories: 100 Kcal

Carbohydrates: 4 g

Protein: 2 g

Total Fat: 9 g

Calcium: 75 mg

Sodium: 170 mg

Ingredients

10 Servings

• Onion, Yellow, Minced 1 Tbsp 2 tsp

• Garlic, Whole Fresh, Minced, 1/4 tsp

• Oil, Vegetable, 2 tsp

• Cream, Whipping Heavy, 3/4 Cup

• Milk, 2% Bulk, 1 1/4 Cup

• Water, Tap, 1/3 Cup

• Salt, Iodized, 1/4 tsp

• Pepper, Black Ground, 1/4 tsp

• Base, Chicken Paste LS G-F, 1 1/4 tsp

• Mustard, Dijon, 3 Tbsp 1 tsp

• Cornstarch, 2 tsp

• Water, Tap, 2 tsp

25 Servings

• Onion, Yellow, Minced, 1/4 Cup

• Garlic, Whole Fresh, Minced, 1/2 tsp

• Oil, Vegetable, 2 Tbsp

• Cream, Whipping Heavy, 2 Cup

• Milk, 2% Bulk, 3 Cup

• Water, Tap, 1 Cup

• Salt, Iodized, 3/4 tsp

• Pepper, Black Ground, 3/4 tsp

• Base, Chicken Paste LS G-F, 1 Tbsp

• Mustard, Dijon, 1/2 Cup

• Cornstarch, 2 Tbsp

• Water, Tap, 2 Tbsp

50 Servings

• Onion, Yellow, Minced, 1/2 Cup

• Garlic, Whole Fresh, Minced, 1 tsp

• Oil, Vegetable, 1/4 Cup

• Cream, Whipping Heavy, 1 Qt

• Milk, 2% Bulk, 1 1/2 Qt

• Water, Tap, 2 Cup

• Salt, Iodized, 1 1/2 tsp

• Pepper, Black Ground, 1 1/2 tsp

• Base, Chicken Paste LS G-F, 2 Tbsp

• Mustard, Dijon, 1 Cup

• Cornstarch, 1/4 Cup

• Water, Tap, 1/4 Cup

100 Servings

• Onion, Yellow, Minced, 1 Cup

• Garlic, Whole Fresh, Minced, 2 tsp

• Oil, Vegetable, 1/2 Cup

• Cream, Whipping Heavy, 2 Qt

• Milk, 2% Bulk, 3 Qt

• Water, Tap, 1 Qt

• Salt, Iodized, 1 Tbsp

• Pepper, Black Ground, 1 Tbsp

• Base, Chicken Paste LS G-F, 1/4 Cup

• Mustard, Dijon, 2 Cup

• Cornstarch, 1/2 Cup

• Water, Tap, 1/2 Cup

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Sauté the onion and garlic in oil until caramelized.

3. Add cream, milk, first water, base and seasonings. Bring to boil then reduce to simmer and cook for 7 minutes.

4. Stir in mustard.

5. Combine cornstarch and second water, stir until thoroughly mixed. Stir cornstarch mixture into sauce, stir until thickened. Simmer for 3 minutes. Strain and discard solids, reserving sauce.

6. For Milk & Cheese or non-hazardous items: Cook to internal temp of 145F/62C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C 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.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

   
   
   Print Recipe here