50 • NuWave PIC Complete Cookbook
Basic White Sauce
Yield: 1 cup
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
¼ teaspoon salt
¼ teaspoon white pepper
Directions:
1. Melt butter in 3-quart sauce pan on
Medium-Low (175°F).
2. Stir in flour to make roux.
3. Cook on Medium-Low (175°F) for
5 minutes, stirring constantly. Do not
allow roux to brown.
4. In separate 2-quart sauce pan, heat
milk to boiling point on Medium-High
(375°F).
5. Stir milk into roux gradually, beating
briskly until sauce is thick and
smooth.
6. Simmer for 4 minutes, stirring
occasionally.
7. Season with salt and pepper.
Tip: Keep sauce warm before serving
by holding PIC on Low (100°F).
Quick Brown Sauce
Yield: 1½ cups
3 tablespoon butter
3 tablespoons flour
1½ cups beef stock or beef bouillon
½ teaspoon thyme
1 teaspoon fresh parsley
Salt and pepper to taste
Directions:
1. Melt butter in a heavy saucepan on
Medium-Low (175°F).
2. Increase temperature to Medium
(275°F) and gradually add flour to
incorporate.
3. Reduce heat to Medium-Low (175°F)
and simmer for several minutes to
remove raw flour taste.
4. In separate saucepan, heat beef
stock.
5. Gradually add beef stock to roux,
continuing to stir until sauce
thickens.
6. Add herbs, and simmer for 2-3
minutes.
7. Check sauce for seasoning and add
salt and pepper if needed.