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