84
Sauces
ingredients White
sauce
approx 8 min
500 ml
35
g
butter,
35
g
fl
our, 500 ml milk,
salt,
pepper,
grated nutmeg.
Dish: 1 bowl,
1.5 litre capacity
Melt the butter 1 min, covered, on MEDIUM power. Add the
fl
our, stir,
and cook 1 further min on MEDIUM power. Set aside; Heat the milk
in a jug on HIGH power 2 min 30 s to 3 min. Pour the milk over the
butter and
fl
our mixture, whisking all the time.
Cook again for 2 to 3 mins, whisking vigorously several times and
paying close attention to ensure that the sauce doesn’t over
fl
ow.
Check the seasoning and add a pinch of grated nutmeg. You can add
2 egg yolks and 80
g
of grated cheese to make it into a Mornay sauce
ingredients
Roquefort sauce
approx 5 min
SERVES 4
50
g
Roquefort cheese,
200 ml single cream,
2 tsp corn
fl
our, salt,
pepper,
Dish: 1 bowl, 500 ml capacity.
Cut the Roquefort into pieces and melt by heating for 1 minute 30 s
on MEDIUM power. Add the cream and the corn
fl
our mixed with 1
tbsp water. Cook for 2 mins. 30 s to 3 mins on HIGH power, whisking
vigorously halfway through the cooking time. Check the seasoning
before serving. This sauce goes very well with red meat.
ingredients
Pepper sauce
approx 7 min
SERVES 5-6
1 onion,
40
g
butter,
30
g
fl
our
400 ml of hot stock made
from 2 stock cubes,
tarragon vinegar,
2 tsp white pepper,
cognac,
200 ml crème fraîche,
Dish: 1 large bowl
Chop the onion and cook in the bowl with butter for 2 to 3 minutes on
HIGH power. Add
fl
our, mix, cook again for 1 minute on HIGH power
and add stock, 1 tbsp vinegar and 2 tsp of white pepper. Cook uncov-
ered at HIGH power for 3 minutes. Remove from the oven and add a
dash of cognac, a knob of butter and crème fraîche. Mix well and add
plenty of salt before serving.
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