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Ингредиенты
- 9 cups vegetable shortening
- 6 pounds Flour A/P
- 24 qts Beef Broth
- 1/2 teaspoon Pepper, black
Инструкции
- Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan.
- Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir frequently to avoid over-browning.
- Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly.
- CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
- Add pepper. Stir to blend.
- CCP: Hold at 140 F. or higher for service
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 400 servings | |
| Calories 70 | |
| Calories from Fat 42 | 60% |
| Total Fat 4.81g | 6% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 1.54g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 38mg | 1% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.02g | 0% |
| Protein 1.36g | 2% |
