Sauce, Garlic for Pasta

Serving Sizes by WeightServing Sizes by VolumeServing Each
Recipe Total Yield
Volume1 gal, 2 qt
Weight30 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Soup Base, Chicken0.38 EACH (16 OZ)3.8 oz12 Tbsp
WATER3 Tbsp12 lb1 gal, 2 qt
Garlic, Fresh1.75 lb1.63 lb1 pt, 1.5 C
Vegetable Oil1 pt, 1.28 Tbsp1 lb1 pt
Bay Leaf0.02 oz0.02 oz3
CelerySliced2.9 BUNCH(32 OZ)2 lb1 pt, 1.5 C
Onion, YellowSmall, Diced2.2 lb2 lb1 pt, 1.5 C
Oregano, Dried0.06 oz0.06 oz2 tsp
Parsley, Dried0.03 oz0.03 oz2 tsp
Basil, Dried0.12 oz0.12 oz2 tsp
Salt, Kosher0.5 oz0.5 oz
Black Pepper, Ground0.5 oz0.5 oz
Chicken, Diced Cooked Defrosted under refrigeration18.8 lb18.8 lb2 gal, 1.38 qt


  1. Combine water and base according to base directions. Set aside.
  2. Place the garlic cloves in roasting pans. Using some vegetable oil and stock, cover the garlic with half-oil/half-stock.
  3. Add the roasted garlic puree to the onion, celery, spice mix and blend well.
  4. Cool sauce according to HACCP.
  5. Add cold chicken to cold sauce for later use.
  6. Place, covered with foil, in a 350F degree oven and cook until tender. Remove from oven and allow to cool.
  7. Meanwhile, heat the remaining stock in a steam kettle or large vessel. Add the bay leaf. Bring to a boil.
  8. Taste for seasoning and adjust.
  9. To boiling stick, add cornstarch mixed with cold water to thickness of heavy cream while whisking.
  10. Cook until tender. Turn off the heat and add the vegetables to the vegetable stick.
  11. Heat the remaining oil in a skillet. Saute onions and celery until they begin to soften. Add oregano, parsley, basil, salt and pepper.
  12. Puree the roasted garlic and its cooking liquid in buckets with a vertical blender.