WHITE SAUCE

Ingredients

Ingredient Weight Measure Issue
BUTTER,MELTED 12 oz 1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
MILK,NONFAT,DRY 7-1/4 oz 3 cup
WATER,WARM 7-7/8 lbs 3 qts 3 cup
SALT 5/8 oz 1 tbsp

Method

1 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth.
2 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
3 Add milk gradually to roux stirring constantly.
4 Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary. CCP: Internal temperature must reach 145 F. or higher for
15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
41 cal 3 g 1 g 3 g 8 mg 110 mg 27 mg

Portion

1 Ounce

Yield

100


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