RECIPE DETAILS
Item ID: SD040
Serving Description: 2 Tbsp (1oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: SD040
Serving Description: 2 Tbsp (1oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
1. Make the Roux:
a. Heat butter and oil in tilt skillet until melted then add flour.
b. Continuously whisk until a blond roux is achieved being very careful not to overcook.
c. Roux can be made a day ahead.
Preparation
1. Combine the roux with the milk and water in a saucepan or skillet:
a. If roux is hot, add cold milk and water to combine.
b. If roux is cold, milk and water mixture must be hot before adding it to the roux.
2. Once roux and liquid are combined, whisk until thickened and simmering.
Serving
Serving = 2 Tbsp (1oz.)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 25.19 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 19.92% | |
| Red Orange: 0 | Grains: 0 | Sodium: 10.89 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
