White_Sauce

SAUCES, GRAVIES, AND DRESSINGS No.O 001 00 WHITE SAUCE 27 mg 110 mg 8 mg 3 g 1 g 3 g 41 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 1 Ounce Portion Ingredient BUTTER,MELTED FLOUR,WHEAT,GENERAL PURPOSE MILK,NONFAT,DRY WATER,WARM SALT Issue Measure 1-1/2 cup 2 cup 3 cup 3 qts 3 cup 1 tbsp Weight 12 oz 8-7/8 oz 7-1/4 oz 7-7/8 lbs 5/8 oz Method 1 2 3 4 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth. Reconstitute milk; heat to just below boiling. DO NOT BOIL. Add milk gradually to roux stirring constantly. 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.