RTE Zone WHITE SAUCE

(WS)
Sub - Recipe
Revised: 28/1/18
Recommended Prep Time
30 Minutes

INGREDIENT WEIGHT / METRIC UTENSILS NEEDED

MEASURE
1X

Butter g 200 Plastic Gloves

Flour g 200 Wire whip
Milk 2 Ltrs 2000 ml Measuring utensils
Cloves g 5 Sauce pan
Bay leaf g 3 Rubber spatula
Onion g 40 Appropriate Container
Nutmeg g 2
Salt ½ Tsp 2.5g
White Pepper ¼ Tsp 1.25g

STORAGE:
Store at 5°C or 41°F or Below

PROCEDURE:

 Hands, work area, and utensils must be clean and sanitary.

 In a sauce pan pour milk. Stud the onion with cloves and bay leaf and drop in the milk pot and allow to boil and simmer.
 Strain the milk and set aside.
 In a heavy bottom pan add butter, allow to melt, then add the flour and cook it until the rawness is gone and the white color is
maintained.
 Pour the milk and whisk nicely to avoid formation of lumps.
 Add the nutmeg grated as the seasoning along with salt and pepper, sugar.
 Transfer to an appropriate food pan
 Use ice bath to cool down the béchamel
 Once it reach the temperature of 5°C or 41°F or Below
 Put label and transfer to the chiller

Yield: 2.400ml

Shelf Life: Cold Hold: 3 Days at 5°C or 41°F or Below

NOTES:
 Follow the recipe card do not ‘eye ball’

TRADE SECRET – Property of Mitts and Trays

Approved by:

Angelo Pelaez Blessi Anji Mr. Loay Shaban

Sous Chef Specialty Chef General Manager