(Receta) Jus Lie de cerdo

Name: (Receta) Jus Lie de cerdo
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Ingredientes

1 qt. de agua
2 c. Chardonnay*
2 Tbsp. Pork Base concentrate
1 oz. de chalotas Markon, picadas
1 Tbsp. Crushed Garlic, fresh
1/2 tsp. Trade East Ground White Pepper
6 oz. (Recipe) Classic Blonde Roux

Preparación de la receta

*Disponible en el mercado minorista.

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: Conservar en el frigorífico a una temperatura de 41 °F o inferior.