Production identity
- Target finished yield
- 5 kg · approximately 40 portions at 125 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 91.7% (5.45 kg declared primary input → 5 kg finished target)
- Total formula input
- 5.45 kg before trim, evaporation, absorption or transfer loss
- Time
- 40 min active · 100 min total
- Equipment
- rondeau · whisk · chinois
- U.S. major allergens intentionally present
- Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Hot hold in small batches; control skin formation and reduction.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Brown stock | 4.5 kg | |
| Unsalted butter or beef fat | 250 g | |
| All-purpose flour | 250 g | |
| Tomato paste | 150 g | |
| Onion | 150 g | fine dice |
| Carrot | 80 g | fine dice |
| Celery | 60 g | fine dice |
| Kosher salt | 10 g | final adjustment |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Brown stock | 82.57% | 2.25 kg | 4.5 kg | 9 kg |
| Unsalted butter or beef fat | 4.59% | 125 g | 250 g | 500 g |
| All-purpose flour | 4.59% | 125 g | 250 g | 500 g |
| Tomato paste | 2.75% | 75 g | 150 g | 300 g |
| Onion | 2.75% | 75 g | 150 g | 300 g |
| Carrot | 1.47% | 40 g | 80 g | 160 g |
| Celery | 1.10% | 30 g | 60 g | 120 g |
| Kosher salt | 0.18% | 5 g | 10 g | 20 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Cook mirepoix in fat until browned; add tomato paste and cook until deep brick-red.
Add flour and cook to a brown roux appropriate to desired thickening and flavor.
Whisk in hot brown stock gradually, dissolving fond and keeping the sauce smooth.
Simmer gently, skim and reduce to the target 5 kg finished weight.
Strain and season only after final concentration is reached.
Working numbers
- Finished yield controls seasoning: 5 kg
- Darker roux contributes flavor but has less thickening power than pale roux
- Use gentle reduction after starch is fully hydrated
- Record final viscosity and salt level
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Deep brown, glossy, savory; enough body to coat food without gravy paste texture; no burnt roux.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Burned bitterness | Roux or tomato paste crossed from brown to black | Restart burned base; bitterness cannot be corrected with seasoning. |
| Over-salty | Seasoned before reduction | Build stock/base with restrained salt and finish after target yield. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.