| Yield 1X: | 56.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy | ||
| Portions: | 28.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 10.26.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Chicken broth | 4 | 8 | ||
| Roux | 8.00 | 1 | ||
| Grated Parmesan cheese | 2.00 | 4.00 | ||
| Cream | 8.00 | 1 |
Carefully measure and prepare all ingredients. Heat the chicken broth over high heat until boiling, then whisk in the cold roux. Whisk until smooth. Reduce to a simmer, and cook for 30 minutes. Stir in the cheese and cream. Strain through the chinoise. Cool.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.