Alfredo Sauce (50 Portions, Reduced Fat)
O-037-00 Sauces, Gravies and Dressings
Yellow
High
50 Portions
¾ cup (6 oz)
10 to 12 min.
INGREDIENTS
Item | Measure | Weight | Approx issue |
---|---|---|---|
GARLIC, PREMINCED IN WATER | 1 cup | 5-½ oz | |
OIL, OLIVE | ⅔ cup | 4-¾ oz | |
MILK, LOW FAT, 1% | 5 qt | 10 lb 13oz | |
MILK, EVAPORATED, NONFAT, CANNED | 2-½ qt | 5 lb 10 oz | |
CHEESE, PARMESAN, GRATED | 2-½ qt | 2 lb 7 oz | |
FLOUR, WHITE, ALL-PURPOSE | 1 cup | 4-¼ oz | |
SALT | 2 tbsp | 1-⅓ oz | |
GARLIC, GRANULATED | 2 tbsp | 0.7 oz | |
PARSLEY, CHOPPED | 1-⅔ cup | 4-½ oz |
DIRECTIONS
- Prepare all fruits and vegetables in accordance with guideline card A-G 31.
- Preheat steam-jacketed kettle or large stockpot on medium to medium/high heat.
- Add minced garlic and olive oil to preheated vessel. Sauté for 2 to 3 minutes until garlic is slightly browned and aromatic.
- While sautéing garlic, whisk together the low-fat milk, evaporated milk, cheese, flour, salt and granulated garlic in a large mixing bowl. Whisk until all components are fully blended. There will be small particulates of grated cheese throughout the mixture.
- Pour milk mixture in the stockpot with the sautéed garlic and bring the sauce to a low boil. Stir continuously to prevent sauce from scorching.
- Once sauce comes to a low boil, reduce heat and simmer for 2 to 3 minutes, until sauce starts to thicken.
- Remove from heat and add in chopped parsley. Serve with pasta of choice. Serve immediately or CP: Hold hot at 135°F (57°C).
RECIPE NOTES
- Sauce may be served on a variety of cooked pasta.
- For best results, combine sauce with pasta at time of service. Product will continue to thicken and become difficult to serve if it is pre-assembled and placed on a serving line.
- * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.
NUTRITION FACTS
Calories220 |
Carbohydrates17 g |
Sugars*11 g |
Protein14 g |
Fat10 g |
Saturated Fat4.5 g |
Sodium780 mg |
Calcium465 mg |
Fiber0.0 g |