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ingredients
500 ml
35 g butter,
35 g flour, 500 ml milk,
salt,
pepper,
grated nutmeg.
Dish: 1 bowl,
1.5 litre capacity
ingredients
SERVES 4
50 g Roquefort cheese,
200 ml single cream,
2 tsp corn flour, salt,
pepper,
Dish: 1 bowl, 500 ml capacity.
White sauce approx 8 min
Melt the butter 1 min, covered, on MEDIUM power. Add the flour,
stir, and cook 1 further min on MEDIUM power. Set aside; Heat the
milk in a jug on HIGH power 2 min 30 s to 3 min. Pour the milk over
the butter and flour mixture, whisking all the time.
Cook again for 2 to 3 mins, whisking vigorously several times and paying
close attention to ensure that the sauce doesn’t overflow. Check the
seasoning and add a pinch of grated nutmeg. You can add 2 egg yolks
and 80 g of grated cheese to make it into a Mornay sauce
Roquefort sauce approx 5 min
Cut the Roquefort into pieces and melt by heating for 1 minute 30 s
on MEDIUM power. Add the cream and the corn flour mixed with 1
tbsp water. Cook for 2 mins. 30 s to 3 mins on HIGH power,
whisking vigorously halfway through the cooking time. Check the
seasoning before serving. This sauce goes very well with red meat.
ingredients
SERVES 5-6
1 onion,
40 g butter,
30 g flour
400 ml of hot stock made
from 2 stock cubes,
tarragon vinegar,
2 tsp white pepper,
cognac,
200 ml crème fraîche,
Dish: 1 large bowl
Pepper sauce approx 7 min
Chop the onion and cook in the bowl with butter for 2 to 3 minutes on
HIGH power. Add flour, mix, cook again for 1 minute on HIGH power
and add stock, 1 tbsp vinegar and 2 tsp of white pepper. Cook
uncov-ered at HIGH power for 3 minutes. Remove from the oven and
add a dash of cognac, a knob of butter and crème fraîche. Mix well
and add plenty of salt before serving.
84
F0003BM51BP.indd sec84
2016/3/21 16:20:22
Downloaded from manuals search engine
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