Combine all ingredients in half steam table pan.
Cover. Heat to 165°F for at least 15 seconds.
Cool to 70°F within 2 hours and to 41°F or lower within an additional 4 hours.
Using #10 scoop, portion sauce into 4 ounce souffle cups.
Cover. Keep refrigerated until ready to serve. Portioned cups can be held refrigerated for up to 3 days.
CCP: Heat to 165°F for at least 15 seconds
CCP: Maintain cold food at 41°F or below
CCP: Maintain hot food at 135°F or above