48 • NuWave PIC2 Complete Cookbook
• 49
• 49
Roux
Yield: 3-4 tablespoons
3 tablespoons unsalted butter
3 tablespoons flour
Directions:
1. In 3.5-quart all-purpose pot, melt
butter on Medium (275°F).
2. Add flour in stages and mix with
wooden spoon.
3. Continue stirring until it forms a
slurry or clumps.
4. Cook roux for about 5 minutes to
remove starch and nutty aroma.
Tip: If you want a medium colored roux,
cook for 7-8 minutes. For a dark
roux, cook for 10-12 minutes.
• To make a sauce, add 1 cup
of warm milk or stock and whisk
until smooth. If too thick, add small
amounts of liquid.
• To make a cheese sauce, add
1 cup of grated cheese and 1
cup of warm milk or stock. Stir until
smooth.
Stocks, Soups & Sauces
Hollandaise Sauce
Yield: 1 cup
4 egg yolks
½ cup butter
½ teaspoons salt
½ teaspoon hot sauce
1 tablespoon lemon juice
Directions:
1. In 1.5-quart sauce pan, melt butter
on Medium (275°F); set aside.
2. Blend egg yolks in 3.5-quart all
purpose stainless steel pot on Low
(100°F).
3. Increase temperature to Medium-
Low (175°F).
4. Pour hot butter into egg mixture in
steady stream, whisking until sauce
thickens.
5. Remove sauce from heat and add
remaining ingredients.
6. Stir well until sauce cools a bit.
Tip: If the sauce curdles, beat in a little
heavy cream.
Marinara Sauce
Yield: 3 quarts
4 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
2 tablespoons garlic, minced
3 tablespoons fresh basil
1 tablespoon dried thyme
1 tablespoon dried oregano
½ cup red wine
2 (28-ounce) cans diced tomatoes
2 (29-ounce) cans tomato sauce
2 tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
Directions:
1. Heat oil in large, heavy pot on
Medium (275°F).
2. Add onions, bell pepper and garlic
and cook until onion is translucent,
stirring occasionally.
3. Add herbs and continue to stir for 30
seconds, allowing oils to release.
4. Add wine and cook for 1 minute or
until alcohol has evaporated.
5. Add diced tomatoes, tomato sauce,
sugar, salt and pepper.
6. Turn PIC up to Medium-High (375°F)
and bring to boil.
7. Reduce PIC to Medium-Low (175°F)
and let simmer for 30 minutes,
stirring occasionally.
Tip: You can brown Italian sausage or
ground beef and add to sauce for a
great meat sauce.
Cheese Sauce
Yield: 1 ½ cups
3 tablespoons butter
3 tablespoons flour
1 cup milk
½ teaspoon white pepper (optional)
½ teaspoon dry mustard (optional)
1 cup shredded cheese
Directions:
1. Melt butter in 3-quart saucepan on
Low (100°F).
2. Add flour and stir with spatula to
make roux.
3. Change temperature to Medium-
Low (175°F) and cook flour for about
5 minutes, or until starchy taste is
gone.
4. Stir in liquid until mixture thickens.
5. Add white pepper and mustard;
blend well.
6. Remove from heat and add cheese,
stirring until melted.
Tip: Exchange the milk for a cup of
chicken stock. It will pair better with
chicken dishes.
