| Yield 1X: | 242.00 | oz. | Allergens: | ||
| Portion: | 6 | oz. | Garlic, onion, dairy, gluten | ||
| Portions: | 40.3 | ||||
| Shelf life: | 5 days | ||||
| Date: | 6.25.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb. | oz./each | lb. | oz./each | |
| Bacon, small dice | 12.000 | 1.000 | 8.00 | |
| Garlic, minced | 2.000 | 4.000 | ||
| Shallot, minced | 2.000 | 4.000 | ||
| Spinach | 8.000 | 16.000 | ||
| Butter | 5.000 | 10.000 | ||
| Flour | 5.000 | 10.000 | ||
| Milk | 3.000 | 6.000 | ||
| Parmesan cheese, finely grated | 12.000 | 1.000 | 8.000 | |
| Cream | 2.000 | 4.000 |
Carefully measure and prepare all ingredients. Steam the spinach, then press all liquid out using the hotel pan method.
Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until rendered and brown, then add the garlic and shallots.
Cook for aroma, then add the butter and flour. Whisk together, and cook for two minutes. Slowly pour the milk in, whisking smooth. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Remove from the heat and stir in the spinach, Parmesan cheese and cream. Season to taste with salt and pepper. Turn out into a 2″ hotel pan. Chill completely. Cover tightly with plastic wrap, label, date, and initial. Store refrigerated.