Sauce, White

Serving Sizes by WeightServing Sizes by VolumeServing Each
ElementaryN/AElementaryN/AElementaryN/A
SecondaryN/ASecondaryN/ASecondaryN/A
Recipe Total Yield
Volume2 gal, 2 qt
Weight20 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary000
Secondary000
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Vegetable Oil4 Tbsp2 oz4 Tbsp
Onion, YellowSliced6.6 lb6 lb1 gal, 3.25 qt
CelerySliced7.3 BUNCH(32 OZ)5 lb1 gal, 2.88 qt
Garlic, FreshPeeled, whole1.5 oz1.25 oz4 Tbsp
WATER8 lb1 gal
Soup Base, Vegetable 4 oz4 oz
Milk, 1 %1 gal8 lb1 gal
Salt, Kosher0.6 oz0.6 oz1 Tbsp
Black Pepper, Ground0.3 oz0.3 oz1 tsp
Corn Starch8 oz8 oz
WATER1 lb1 pt

Method

  1. Over low-medium heat, saute the onions, celery and whole garlic cloves in vegetable oil until tender.
  2. Heat 1 gal of water to dissolve soup base and make chicken stock.
  3. Add enough chicken stock to cover vegetables and simmer for 15 minutes.
  4. With immersion blender, puree vegetables and stock until fine consistency.
  5. Add the remaining chicken stock, remaining water, and milk. Return to a simmer for 1/2 hours more.
  6. Taste for seasoning and add salt and pepper as needed.
  7. Combine the water and cornstarch and whisk together to form a slurry.
  8. With the sauce at a simmer, slowly whisk in the slurry. Sauce should thicken within a few minutes (sauce will thicken at 200F).
  9. Do NOT return sauce to a boil or cook longer than a few minutes after it has thickened, or it may thin our again.
  10. If you are planning to freeze sauce, freeze it unthickened and thicken just before use.