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Guidelines
Container Size
Always use a container or jug at least twice the
capacity of the sauce, to avoid boiling over.
Covering
Do not cover sauces when cooking.
Caution!
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid
any eruptions and to result in a smooth
sauce.
Reheating
Sauces can be made in advance and reheated by
microwave. Reheat on 1000 W and stir halfway.
Wooden Spoons
Do not leave wooden spoons in the sauce when
cooking. The wood may dry out and burn. Never
leave metal spoons in the sauce.
W
HITE
S
AUCE
Ingredients:
30 g butter, room temperature
30 g flour
600 ml whole milk
Variations:
parsley, onion, cheese
15 ml lemon juice
Dish: 1 x 1 litre Pyrex
®
jug
Accessory: none
Method:
1. Melt butter in jug on 1000 W for 20-40 seconds.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until
well combined.
4. Cook for 2 minutes on 1000 W. Stir and cook for
a further 3 minutes. Sauce should be smooth
and glossy and coat the back of a spoon.
Variations of White Sauce:
Parsley
Stir 60 ml chopped parsley and 15 ml lemon juice
into sauce halfway through cooking time.
Onion
Cook 1 small onion in the butter for 30 seconds on
1000 W before adding the flour and milk.
Cheese
Stir in 75 g grated cheese at the end of cooking time.
C
USTARD
Ingredients:
30 ml custard powder
15 ml sugar
600 ml whole milk
Dish: 1 x 1 litre Pyrex
®
jug
Accessory: none
Method:
1. Mix together the custard powder, sugar and a
little milk to form a smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on 1000 W for 4-6 minutes. Whisk well
halfway through cooking time and again at the
end.
H
OLLANDAISE
S
AUCE
Ingredients:
3 egg yolks
30 ml white wine vinegar
100 g unsalted butter
chilled and cubed pepper
Dish: 1 x 1 litre Pyrex
®
jug
Accessory: none
Method:
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on 1000 W for
20 seconds.
3. Whisk. Cook on 1000 W for 10 seconds.
4. Whisk again and cook on 1000 W for
10 seconds. Repeat in 10 second stages until
sauce is thick and creamy.
5. Season and serve immediately with salmon
steaks or asparagus spears.
N.B. This sauce must not boil or eggs will curdle.
– 88 –
Sauces
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