Source: U.S. Department of Defence
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White Sauce
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 SAUCES, GRAVIES, AND DRESSINGS No.O 001 00
WHITE SAUCE
Yield 100
Portion 1 Ounce
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
41 cal
3g
1g
3g
8 mg
110 mg
27 mg
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
7-7/8 lbs
3 qts 3 cup
WATER,WARM
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.
Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary. CCP: Internal temperature must reach 145 F. or higher for
4
15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/dressings_gravies_sauces/white_sauce.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Ounce |
| Calories: | 41 cal |
| Carbohydrates: | 3g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 8 mg |
| Sodium: | 110 mg |
| Calcium: | 27 mg |
| 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. Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary. CCP: Internal temperature must reach 145 F. or higher for 4 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