Recipe#985

Servings: YIELD: 100 Portions (3 Quarts)
Portions: 1 3/4 Tablespoons
Pan Size:
Temperature:

INGREDIENTS

1 1/3 cup (6 1/2 oz) milk, nonfat, dry
7 1/2 cups water, warm
1/2 cup (4 oz) butter or margarine, melted
1/2 cup (2 oz) flour, wheat, hard, sifted
1 1/2 tsp. salt
1/8 tsp. pepper, cayenne
1 cup (12 yolks) egg yolks, lightly beaten

INSTRUCTIONS

Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Blend butter or margarine and flour together; stir until smooth. Add roux to milk stirring constantly. Simmer 5 minutes or until slightly thickened. Add seasoning to sauce; mix well. Stirring sauce constantly over low heat, add yolks in small amounts. Add butter or margarine and juice in small amounts, stirring constantly, until all is added. Beat well after each addition.

NOTE: 1. Do not allow the sauce to boil or simmer. This is a rich sauce. A small portion is adequate.
2. 1 lb lemon A.P. (4 lemons) will yield 34 cup juice.