(Recipe) Pork Jus Lie
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Ingredients
- 1 qt. Water
- 2 c. Chardonnay*
- 2 Tbsp. Pork Base concentrate
- 1 oz. Markon Shallots, minced
- 1 Tbsp. Crushed Garlic, fresh
- 1/2 tsp. Trade East Ground White Pepper
- 6 oz. (Recipe) Classic Blonde Roux
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.
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