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76
76
ingredients
30 g (1 oz) butter
30 g (1 oz) our
600 ml (1 pt) milk
Dish: 1 litre (2 pt) jug
Place butter in jug, place on glass turntable and cook on 1000 W for
20-40 seconds. Stir in the our to make a roux. Add the milk gradually
stirring continuously until well combined. 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.
ingredients
45ml (3 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Dish: 1 litre (2 pt) jug
Mix together the custard powder, sugar and a little milk to form a
smooth paste. Blend in the remaining milk, whisking well. Place jug
on glass turntable and cook on 1000 W for 4-6 minutes. Whisk well
halfway through cooking time and again at the end.
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.
Stirring - important
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.
Power level
Most sauces require 1000 W for
cooking. Sauces containing eggs
should be cooked on 300 W.
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.
ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter,
cut into cubes
pepper
Dish: 1 litre (2 pt) jug
Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter
on top. Place on glass turntable cook on 1000 W for 10 seconds.
Whisk. Cook on 1000 W for 10 seconds. Whisk again and cook on
1000 W for 10 seconds. Repeat 10 second stages until sauce is thick
and creamy. Season and serve immediately with salmon steaks or
asparagus spears.
White Pouring Sauce
Sauces
Custard
Hollandaise Sauce
Sauces
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