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103
103
Sauces
White Sauce
Sauces
ingredients
30 g (1 oz) butter, room temperature
30 g (1 oz) our
600 ml (1 pt) whole milk
Variations:
parsley, onion, cheese
15 ml lemon juice
Dish: 1 x 1 litre (1 ¾ pt) Pyrex
®
jug
Accessory: none
1. Melt butter in jug on High microwave for 20-40 seconds.
2. Stir in the our to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2 minutes on High microwave. Stir and cook for a further
3 minutes. Sauce should be smooth and glossy and coat the back
of a spoon.
Custard
ingredients
30 ml (2 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) whole milk
Dish: 1 x 1 litre (1 ¾ pt) Pyrex
®
jug
Accessory: none
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 High microwave 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.
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
High microwave 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.
Variations of White Sauce:
Parsley
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into
sauce halfway through cooking time.
Onion
Cook 1 small onion in the butter for 30 seconds on High microwave
before adding the our and milk.
Cheese
Stir in 75 g (3 oz) grated cheese at the end of cooking time.
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