Sauce, White
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| N/A | N/A | N/A |
| N/A | N/A | N/A |
| Recipe Total Yield |
|---|
| 2 gal, 2 qt |
| 20 lb |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Vegetable Oil | | 4 Tbsp | 2 oz | 4 Tbsp | |
| Onion, Yellow | Sliced | 6.6 lb | 6 lb | 1 gal, 3.25 qt | |
| Celery | Sliced | 7.3 BUNCH(32 OZ) | 5 lb | 1 gal, 2.88 qt | |
| Garlic, Fresh | Peeled, whole | 1.5 oz | 1.25 oz | 4 Tbsp | |
| WATER | | | 8 lb | 1 gal | |
| Soup Base, Vegetable | | 4 oz | 4 oz | | |
| Milk, 1 % | | 1 gal | 8 lb | 1 gal | |
| Salt, Kosher | | 0.6 oz | 0.6 oz | 1 Tbsp | |
| Black Pepper, Ground | | 0.3 oz | 0.3 oz | 1 tsp | |
| Corn Starch | | 8 oz | 8 oz | | |
| WATER | | | 1 lb | 1 pt | |
Method
- Over low-medium heat, saute the onions, celery and whole garlic cloves in vegetable oil until tender.
- Heat 1 gal of water to dissolve soup base and make chicken stock.
- Add enough chicken stock to cover vegetables and simmer for 15 minutes.
- With immersion blender, puree vegetables and stock until fine consistency.
- Add the remaining chicken stock, remaining water, and milk. Return to a simmer for 1/2 hours more.
- Taste for seasoning and add salt and pepper as needed.
- Combine the water and cornstarch and whisk together to form a slurry.
- With the sauce at a simmer, slowly whisk in the slurry. Sauce should thicken within a few minutes (sauce will thicken at 200F).
- Do NOT return sauce to a boil or cook longer than a few minutes after it has thickened, or it may thin our again.
- If you are planning to freeze sauce, freeze it unthickened and thicken just before use.
