RECIPE DETAILS
Item ID: 1806379
Serving Size: ¼ cup (2 oz.)
HACCP Process Category:
None
Food Category: Condiments
Attributes: Sauces, Vegetarian
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1806379
Serving Size: ¼ cup (2 oz.)
HACCP Process Category:
None
Food Category: Condiments
Attributes: Sauces, Vegetarian
Allergens: Milk, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. We apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
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
Preparation
- Heat butter until melted, then add flour. Whisk continuously until a blonde roux is formed.
- Gradually whisk in milk until well combined. Bring to a simmer and continue to cook until the mixture thickens and coats the back of a spoon.
- Once a thick béchamel sauce is achieved, whisk in cheese and salt until fully melted and incorporated.
- If preparing ahead or for transport, cool sauce in 2″ hotel pans following HACCP procedures.
Serving
Serving size: 1/4 cup (2 oz)
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 | 270.56 kcal |
| Total Fat | 21.89 gm |
| Saturated Fat | 14.27 gm |
| Trans Fat | 0.00* gm |
| Sodium | 622.97 mg |
| Carbohydrates | 4.38 gm |
| Fiber | 0.10 gm |
| Sugars | 0.01* gm |
| Added Sugars | 0.00* gm |
