Production identity
- Target finished yield
- 3 kg · approximately 40 portions at 75 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 60.0% (5 kg declared primary input → 3 kg finished target)
- Total formula input
- 5 kg before trim, evaporation, absorption or transfer loss
- Time
- 20 min active · 45 min total
- Equipment
- roasting pan · saucepan · chinois
- U.S. major allergens intentionally present
- None intentionally declared in the formula; supplier labels and cross-contact still require verification.
- Additional sensitivity note
- None listed.
- Holding / service
- Hold hot briefly; reduction continues during holding, so monitor concentration.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Unsalted brown stock | 4.2 kg | |
| Roast pan drippings/fond | 500 g | defatted as needed |
| Dry wine | 250 g | |
| Shallot | 40 g | minced |
| Thyme | 5 g | |
| Kosher salt | 5 g | only after reduction |
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× |
|---|---|---|---|---|
| Unsalted brown stock | 84.00% | 2.1 kg | 4.2 kg | 8.4 kg |
| Roast pan drippings/fond | 10.00% | 250 g | 500 g | 1 kg |
| Dry wine | 5.00% | 125 g | 250 g | 500 g |
| Shallot | 0.80% | 20 g | 40 g | 80 g |
| Thyme | 0.10% | 2.5 g | 5 g | 10 g |
| Kosher salt | 0.10% | 2.5 g | 5 g | 10 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
Separate excess fat from the roasting pan while preserving browned fond and meat juices.
Sweat shallot in a small amount of retained fat, deglaze with wine and scrape fond completely before it scorches.
Add stock and thyme; simmer to dissolve gelatin and reduce concentration, skimming surface fat.
Strain and continue reducing until the jus has light natural body from gelatin rather than starch-thickened gravy texture.
Weigh to 3 kg and season only at final concentration.
Working numbers
- Finished yield: 3 kg from 5 kg liquid/fond basis
- Reduction = 40% by primary input weight
- No flour/starch in this formula
- Season after target yield
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
Glossy, pourable, intense roast flavor, gelatinous body without heaviness; no greasy slick or burnt fond bitterness.
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 |
|---|---|---|
| Too salty | Base/drippings were seasoned before 40% reduction | Use unsalted stock and delay final salt. |
| Thin/watery | Insufficient gelatin or reduction | Use stronger stock or reduce to 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.