White Pepper Gravy

Quick Reference

Storage	Recipe - Full Batch	Recipe - Half Batch	Prep Temp	Holding TIme	Quality Serving Temp
50°F - 70°F Dry Storage	1 package white pepper gravy mix 1 quart tap water 3 quarts boiling water	24 ounces white pepper gravy mix 16 ounces hot tap water 48 ounces boiling water	208°F	6 hours Steam well	150°F to 160°F

☆ QA Standard: Gravy base should have white appearance. Discard gravy that becomes beige to brown in color.

Tools Needed

• Measuring cup
• Wire whisk
• Ladle
• 1/3 size pan with slotted lid
• 1/6 size pan with slotted lid

Work Safe

• Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards
• Any tools and/or utensils used should be washed, and sanitized every four hours
• Use caution when pouring hot water into pan
• Wash, rinse, and sanitize all utensils and surfaces that touch food every four hours or anytime they become contaminated

Receiving and Storing

• White pepper gravy mix is delivered and stored at room temperature (50°F - 70°F) in the dry storage area

Preparing and Holding

Full Batch

• Use a measuring cup to measure 1 quart hot tap water and pour into a 1/3 size, 6 inch deep pan
• Add one package of white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free
• Use a measuring cup to measure 3 quarts of boiling water from the hot water maker
• Add the boiling water to the gravy mix
• Stir continuously with a wire whisk until well blended
• Gravy should thicken within 30 seconds
• Hold on the steam well set to maintain a temperature of 150°F to 160°F
• White pepper gravy can be held for up to 6 hours
• Mark the discard time on the rim of the pan
• The pan of gravy should be covered with a slotted lid
• Stir gravy every time the quality store timer sounds
• If a crust develops on the gravy that cannot be dissolved, discard the gravy

Half Batch

• Use a measuring cup to measure 16 ounces hot tap water and pour into a 1/6 size, 6 inch deep pan
• Measure 24 ounces of white pepper gravy mix into a measuring cup. Do not pack down
• Add the white pepper gravy mix to the hot tap water and blend with a wire whisk until lump free
• Use a measuring cup to measure 48 ounces of boiling water from the hot water maker
• Add the boiling water to the gravy mix
• Stir continuously with a wire whisk until well blended
• Gravy should thicken within 30 seconds
• Hold on the steam well set to maintain a temperature of 150°F to 160°F
• White pepper gravy can be held for up to 6 hours
• Mark the discard time on the rim of the pan
• The pan of gravy should be covered with a slotted lid
• Stir gravy every time the quality store timer sounds.
• If a crust develops on the gravy that cannot be dissolved, discard the gravy