Chicken Paprikash Sauce
Butter- 1 lb.
Onions, diced - 16 cups
Garlic, chopped - 1 cup
Celery, chopped- 2 stalks
Heat kettle on high and add butter.
When butter is melted add vegetables.
Cook 10 minutes until soft.
Sage, rubbed- 2 TBSP
Thyme-2 TBSP
Black Pepper- 2 TBSP
Kosher Salt-2 TBSP
Crushed Red Pepper-1 TBSP
Paprika-2 cups
Add spices to vegetables and mix until dissolved.
Hot Water-1 gallon
Chicken Base-3/4 lb.
Mushroom Base-1/2 lb.
Add hot water to the kettle.
Add the bases to the kettle.
Mix with a large wire whip until all the base is dissolved.
Bring to a boil.
Whole Milk- 1 gallon
Sour Cream - 5 lbs.
Add milk and sour cream.
Mix with wire whip until well incorporated.
Using large hand blender, puree mixture until very smooth.
Cold Water - 2 ¾ cup
Corn Starch - 4 cups
Combine ingredients in a small mixing bowl to make a slurry. The mixture should be completely smooth and liquid. Bring mixture to a boil. Add the slurry to the sauce while simultaneously mixing with the hand blender. Boil for 5 minutes while the sauce thickens. Turn off heat and remove from kettle. Store in a clear storage bucket with an ice stick in the walk-in cooler.
Label Regular Paprikash Sauce.
Yield - 14 Quart