Source: U.S. Department of Defence
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Mustard Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 006 00
MUSTARD SAUCE
Yield 100
Portion 2 Tablespoons
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
19 cal
3g
0g
1g
1 mg
221 mg
6 mg
Ingredient
Weight
Measure
Issue
CHICKEN BROTH
2 qts 3 cup
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
CORNSTARCH
7-7/8 oz
1-3/4 cup
SUGAR,GRANULATED
1-1/3 oz
3 tbsp
WATER,COLD
8-1/3 oz
1 cup
8-7/8 oz
1 cup
MUSTARD,PREPARED
HORSERADISH,PREPARED
6-1/3 oz
3/4 cup
VINEGAR,DISTILLED
2-1/8 oz
1/4 cup 1/3 tbsp
BUTTER
2 oz
1/4 cup 1/3 tbsp
Method
1 Prepare broth according to directions.
2 Combine pepper, cornstarch, sugar, and water to make a smooth paste. Stir gradually into hot stock. Cook until smooth and
thickened, stirring constantly.
3 Add mustard, horseradish, vinegar and butter or margarine; stir until smooth. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 2 Tablespoons |
| Calories: | 19 cal |
| Carbohydrates: | 3g |
| Protein: | 0g |
| Fat: | 1g |
| Cholesterol: | 1 mg |
| Sodium: | 221 mg |
| Calcium: | 6 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CHICKEN BROTH | 2 qts 3 cup | ||
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp | |
| CORNSTARCH | 7-7/8 oz | 1-3/4 cup | |
| SUGAR,GRANULATED | 1-1/3 oz | 3 tbsp | |
| WATER,COLD | 8-1/3 oz | 1 cup | |
| MUSTARD,PREPARED | 8-7/8 oz | 1 cup | |
| HORSERADISH,PREPARED | 6-1/3 oz | 3/4 cup | |
| VINEGAR,DISTILLED | 2-1/8 oz | 1/4 cup 1/3 tbsp | |
| BUTTER | 2 oz | 1/4 cup 1/3 tbsp |
| Method: | |
|
1 Prepare broth according to directions. 2 Combine pepper, cornstarch, sugar, and water to make a smooth paste. Stir gradually into hot stock. Cook until smooth and thickened, stirring constantly. 3 Add mustard, horseradish, vinegar and butter or margarine; stir until smooth. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence