Wash hands. 1] Place the water, white grape juice, ham base, granulated onion and garlic, bay leaf, and white pepper in a nonreactive sauce pot. Bring to a boil. Whisk until base has dissolved. 2] Whisk the warmed roux into to the boiling mixture as needed, thickening to desired consistency. Simmer 2-3 minutes. Allow to cool. Transfer to a nonreactive storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 5°C, or below.