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104
104
Sauces
Hollandaise Sauce
ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) unsalted butter,
chilled and cubed
pepper
Dish: 1 x 1 litre (1 ¾ pt) Pyrex
®
jug
Accessory: none
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Cook on High microwave for 20
seconds.
3. Whisk. Cook on High microwave for 10 seconds.
4. Whisk again and cook on High microwave 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.
Chocolate Sauce
Roquefort Sauce
ingredients
25 g (1 oz) butter
75 g (3 oz) caster sugar
75 g (3 oz) soft brown sugar
50 g (2 oz) cocoa powder
3 ml (½ tsp) vanilla essence
300 ml (½ pt) milk
Dish: 1 x 1 litre (1 ¾ pt) Pyrex
®
jug
Accessory: none
ingredients
50 g (2 oz) Roquefort cheese
200 ml (⅓ pt) single cream
30 ml (2 tbsp) cornour
salt and pepper
Dish: 1 x 500 ml Pyrex
®
bowl
Accessory: none
1. Melt butter in a Pyrex
®
jug on High microwave for 30-50 seconds.
2. Stir in sugars, cocoa powder and vanilla essence.
3. Gradually add milk, stirring well.
4. Cook on High microwave for 2 minutes. Stir well. Repeat this
again three more times or until you achieve a smooth and glossy
consistency that coats the back of a spoon.
1. Cut the Roquefort into pieces, place in a bowl and melt using
Medium microwave for 1 minute 30 seconds.
2. Add the cream and cornour mixed with 15 ml (1 tbsp) water.
Cook on High microwave for 3-3 minutes 30 seconds, whisk
halfway through the cooking time. Check the seasoning before
serving.
Pepper Sauce
ingredients
1 onion, chopped
40 g (1 ½ oz) butter
30 g (1 oz) our
2 stock cubes
15 ml (1 tbsp) tarragon vinegar
10 ml (2 tsp) white pepper
15 ml (1 tbsp) cognac
200 ml (⅓ pt) créme fraîche
Dish: 1 x large Pyrex
®
bowl
Accessory: none
1. Cook the onion in the bowl with butter for 2-3 minutes on High
microwave.
2. Add ours, mix, cook again for 1 minute on High microwave and
add 400 ml ( pt) of hot water, 2 stock cubes, vinegar and white
pepper. Cook uncovered at High microwave for 3 minutes.
3. Remove from the oven and add cognac and crème fraiche. Mix
well.
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