(Recipe) Pork Jus Lie

Share

Ingredients

Recipe Preparation

*Available through the retail market.

1. Place the water, wine, pork base, shallots, garlic and white pepper in a nonreactive sauce pot. Bring to a boil. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds.Whisk to dissolve base. Simmer 3-4 minutes.

2. Whisk warmed roux into the simmering stock. Add roux as needed. Thicken to desired consistency. Allow to cool. Transfer to a covered storage container, label, date and refrigerate until needed.
CCP: Refrigerate at 41°F, or below.
 

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products