BUTTER CHICKEN SAUCE

- ingredients
Ingredients | ½ BATCH | FULL BATCH |
---|---|---|
Whipping Cream
33% | 473 ml.
| 946 ml. |
KFI Butter Chicken Sauce | 1.25 litres
| 2.5 litres |
TOTAL YIELD | 10 portions | 20 portions |
- TOOLS: Mixing Bowls, tongs
- HOLD TIME: 5 days
- SHELF LIFE: 5 days
- Recipe Instructions:
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In clean insert, whisk together the Butter Chicken Sauce and Whipping Cream until well incorporated.
- 2. Cover with plastic wrap or tight-fitting lid. Date and label and store in cooler 2°- 4°C / 35.6°– 39.2°F