Ham Gravy

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1
Water
2.8 L
2
White Grape Juice
480 ml
3
GFS Ham Base
30 ml
4
Trade East Granulated Onion
5 ml
5
Trade East Granulated Garlic
5 ml
6
Trade East Whole Bay Leaf
1 un
7
Trade East Ground White Pepper
2 ml
8
Recipe Classic Blonde Roux, warmed
30 ml
Instructions

Preparation Instructions
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.

7 lb.