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Brown Gravy (Made)
None
Number of Portions: 20 Size of Portion: 2 ounces
Recipe HACCP Process: #2 - Same day service
INGREDIENT | MEASURE (FOR 20 SERVINGS) |
|---|---|
Base, Beef, Low Sodium, #2500 | 1 tablespoons + 2 teaspoons |
Water, Municipal, Mississippi | 1 cup |
Flour, All Purpose, Enriched, #2011 | 1/2 cup |
Sauce, Browning/Seasoning, #2254 | 1 ounce |
Water, Municipal, Mississippi | 1 quart |
Pepper, Black, Ground, #2718 | 1/4 teaspoon |
DIRECTIONS
1. | Combine the beef base with 1 cup of warm water and stir to dissolve. |
2. | Whisk the flour with the beef base and water mixture until all of the flour dissolves. Set aside until step 5. |
3. | Mix the browning sauce in water in a large stockpot. |
4. | Bring the mixture to a boil. |
5. | Slowly whisk the water/flour mixture into the boiling water. Whisk the mixture until it is thickened. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
6. | Stir in the pepper. |
7. | Serve immediately or place in warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. |
8. | Portion with a 2-ounce ladle for serving or use according to the recipe. Brown Gravy does not provide any components. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Discard any leftovers. |