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White Sauce USDA Recipe for Schools

Our White Sauce recipe is a creamy combination of whole-wheat flour, milk, and spices.
Course: vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa
Meal Service Temperature: Hot
Cooking Method: Boil
50 Servings
Calories: 16

Ingredients

50 Servings

    Weight

    • - - Margarine, trans-fat free
    • 2 oz Flour, whole-wheat
    • - - Garlic, fresh, minced
    • - - Milk, low-fat (1%)
    • - - Salt
    • - - Nutmeg, ground
    • - - Pepper, white, ground

    Measure

    • 2 Tbsp Margarine, trans-fat free
    • ¼ cup 3 Tbsp Flour, whole-wheat
    • 2 tsp Garlic, fresh, minced
    • 1 qt ½ cup Milk, low-fat (1%)
    • ½ tsp Salt
    • ½ tsp Nutmeg, ground
    • ½ tsp Pepper, white, ground

    100 Servings

      Weight

      • 2 oz Margarine, trans-fat free
      • 4 oz Flour, whole-wheat
      • - - Garlic, fresh, minced
      • - - Milk, low-fat (1%)
      • - - Salt
      • - - Nutmeg, ground
      • - - Pepper, white, ground

      Measure

      • ¼ cup Margarine, trans-fat free
      • ¾ cup 2 Tbsp Flour, whole-wheat
      • 1 Tbsp 1 tsp Garlic, fresh, minced
      • 2 qt 1 cup Milk, low-fat (1%)
      • 1 tsp Salt
      • 1 tsp Nutmeg, ground
      • 1 tsp Pepper, white, ground

      -

      50 Servings

        Weight

        • - - Margarine, trans-fat free
        • 2 oz Flour, whole-wheat
        • - - Garlic, fresh, minced
        • - - Milk, low-fat (1%)
        • - - Salt
        • - - Nutmeg, ground
        • - - Pepper, white, ground

        Measure

        • 2 Tbsp Margarine, trans-fat free
        • ¼ cup 3 Tbsp Flour, whole-wheat
        • 2 tsp Garlic, fresh, minced
        • 1 qt ½ cup Milk, low-fat (1%)
        • ½ tsp Salt
        • ½ tsp Nutmeg, ground
        • ½ tsp Pepper, white, ground

        100 Servings

          Weight

          • 2 oz Margarine, trans-fat free
          • 4 oz Flour, whole-wheat
          • - - Garlic, fresh, minced
          • - - Milk, low-fat (1%)
          • - - Salt
          • - - Nutmeg, ground
          • - - Pepper, white, ground

          Measure

          • ¼ cup Margarine, trans-fat free
          • ¾ cup 2 Tbsp Flour, whole-wheat
          • 1 Tbsp 1 tsp Garlic, fresh, minced
          • 2 qt 1 cup Milk, low-fat (1%)
          • 1 tsp Salt
          • 1 tsp Nutmeg, ground
          • 1 tsp Pepper, white, ground

          Instructions

          • In a medium stock pot, add margarine, flour, and garlic. Heat uncovered over medium–high heat for 1 minute, stirring constantly until a paste is formed.
          • Add milk, stirring constantly. Bring to a boil.
          • Add salt, nutmeg, and pepper. Reduce heat to medium. Simmer uncovered for 1–2 minutes, stirring occasionally.
          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • Pour 2 cup (about 14 oz) white sauce into a steam table pan (12" x 20" x 2½").
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Critical Control Point: Hold for hot service at 135 °F or higher.
          • Portion with ½ of a 1 fl oz ladle (approximately 1 Tbsp).

          Notes

          Cooking Process #2: Same-Day Service.

          Nutrition

          Serving: 0½ of a 1 fl oz ladle (approximately 1 Tbsp) | Calories: 16 | Total Carbohydrate: 2g | Protein: 1g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 40mg | Dietary Fiber: 0g | Total Sugars: 1g | Vitamin D: 11IU | Calcium: 28mg | Iron: 0mg