COOKING FOR A CROWD - SAVORY CREAM GRAVY
1 3/4 quarts Chicken Stock
2 cups water
3/4 cup soy sauce
2 cups light cream (half-and-half)
8 ounces margarine, melted
4 ounces fresh celery leaves, coarsely chopped
4 ounces green onions, finely chopped
2 cloves minced garlic
2 tablespoons dried basil leaves, crumbled
1 1/2 teaspoons ground nutmeg
7 ounces all-purpose flour
2 1/2 cups sour cream
Combine Chicken stock, water, soy sauce, and cream.
SautÃ© vegetables in margarine.
Blend spices and flour into vegetables, while stirring with a wire whip. Slowly add combined liquids. Cook, stirring constantly until mixture thickens.
Blend in sour cream. Do not boil. Keep warm.
Yield: 1 gallon
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Ladle over poultry or meat.
A stock made from a good-quality base can be substituted for the Chicken Stock.