Our White Sauce recipe is a creamy combination of whole-wheat flour, milk, and spices.
Course: vegetarian
Keyword: Child Care Centers, CACFP
25Servings
Calories: 16
Ingredients
25 Servings
Weight
--Margarine, trans-fat free
1oz Flour, whole-wheat
--Garlic, fresh, minced
--Milk, low-fat (1%)
--Salt
--Nutmeg, ground
--Pepper, white, ground
Measure
1TbspMargarine, trans-fat free
3 Tbsp1½ tspFlour, whole-wheat
1tspGarlic, fresh, minced
2¼cupsMilk, low-fat (1%)
¼tspSalt
¼tspNutmeg, ground
¼tspPepper, white, ground
50 Servings
Weight
--Margarine, trans-fat free
2oz 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
2tsp Garlic, fresh, minced
1 qt½ cup Milk, low-fat (1%)
½tsp Salt
½tsp Nutmeg, ground
½tsp Pepper, white, ground
-
25 Servings
Weight
--Margarine, trans-fat free
1oz Flour, whole-wheat
--Garlic, fresh, minced
--Milk, low-fat (1%)
--Salt
--Nutmeg, ground
--Pepper, white, ground
Measure
1TbspMargarine, trans-fat free
3 Tbsp1½ tspFlour, whole-wheat
1tspGarlic, fresh, minced
2¼cupsMilk, low-fat (1%)
¼tspSalt
¼tspNutmeg, ground
¼tspPepper, white, ground
50 Servings
Weight
--Margarine, trans-fat free
2oz 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
2tsp Garlic, fresh, minced
1 qt½ cup Milk, low-fat (1%)
½tsp Salt
½tsp Nutmeg, ground
½tsp 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 25 servings, use 1 pan. For 50 servings, use 2 pans.
Critical Control Point: Hold for hot service at 140 °F or higher.
Portion with ½ of a 1 fl oz ladle (approximately 1 Tbsp).