RECIPE DETAILS
Item ID: 1957712
Serving Size: 2 Tbsp (1 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Condiments
Attributes: Sauces, Vegetarian, Gluten Free
Allergens: Fish
RECIPE DETAILS
Item ID: 1957712
Serving Size: 2 Tbsp (1 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Condiments
Attributes: Sauces, Vegetarian, Gluten Free
Allergens: Fish
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
Pre-Preparation
- Wash and dice onions.
- Mince garlic.
Preparation
- Heat oil in a large saucepan or stockpot over low to medium heat.
- Add onions and sauté gently until they begin to soften, adjusting heat to prevent burning.
- Add garlic and cook until softened and fragrant.
- Stir in remaining ingredients and mix well.
- Increase the heat and bring the sauce to a boil, stirring frequently to prevent scorching.
- Reduce the heat to a simmer and stir often.
- Simmer for 30 to 60 minutes until the sauce slightly thickens.
- Hold hot until service at 140°F or higher, or cool according to HACCP.
Serving
Serving size: 2 Tbsp (1 oz)
Suggested serving utensil: ladle
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 45.19 kcal |
| Total Fat | 0.24 gm |
| Saturated Fat | 0.04 gm |
| Trans Fat | 0.00* gm |
| Sodium | 150.00 mg |
| Carbohydrates | 11.41 gm |
| Fiber | 0.13 gm |
| Sugars | 9.27 gm |
| Added Sugars | 8.96* gm |
