21
SAUCES
BÉCHAMEL SAUCE - Makes approximately 600ml
Ingredients
Quantity
Plain flour
50g, seived
Salted butter
50g
Milk 500ml
Salt, fresh ground black pepper and
freshly grated nutmeg
To taste
WHAT YOU DO
Put all the ingredients in the jug.
Cook using the ‘Sauce’ setting, see ‘Instructions for Use’.
When the cooking cycle has finished, taste, season and serve.
MUSHROOM SAUCE - Makes approximately 600ml
Ingredients
Quantity
Chestnut or button mushrooms
150g, cleaned and halved
Large onion
1, peeled and quartered
Clove garlic
1, peeled
Vegetable oil
3 tbsp
Double cream
284ml
Salt and pepper
To taste
WHAT YOU DO
Put all the ingredients in the jug.
Cook using the ‘Sauce’ setting, see ‘Instructions for Use’.
When the cooking cycle has finished, taste, season and serve.
