Preparation
STEP 1
In half steam table pan, combine all ingredients. Cover.
STEP 2
Heat until sauce reaches 165°F for 15 seconds.
CCP: Heat to 165°F for at least 15 seconds
STEP 3
Cool to 70°F within 2 hours and to 41°F or lower within an additional 4 hours.
CCP: Maintain cold food at 41°F or below
STEP 4
Portion 3 1/2 ounces cold (#10 scoop) sauce into 4-ounce souffle cups. Cover. Keep refrigerated until ready to serve.
STEP 5
Portioned cups can be held refrigerated for up to 3 days.