Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Place the chicken broth, wine, shallots, garlic and white pepper in a nonreactive sauce pot. Bring to a boil. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds. Simmer 2–3 minutes.
2] Whisk warmed roux into the simmering broth. Add roux as needed. Thicken to desired consistency. Allow to cool. Transfer to a storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
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