– 59 –
Sauces and Extras
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons
butter
2 tablespoons
fl
our
salt and white pepper
1¼ cups
milk
Method:
Place butter in a 4-cup jug. Cook on High for 30 to
40 seconds. Stir in
fl
our, salt and pepper. Gradually
add milk, stirring until smooth.Cook on High for
2 minutes, stirring every minute.
Tip:
For cheese sauce, stir in ½ cup grated cheese
once sauce has thickened.
G
RAVY
Makes: 2 cups
Ingredients:
2 tablespoons
dripping or pan juice
1
small onion,
fi
nely chopped
2 tablespoons
fl
our
1 tablespoon
tomato paste
1½ cups
beef stock
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup jug.
Cook on High for 2 minutes. Add
fl
our, tomato paste
and half of the beef stock. Stir well. Cook on High for
2 minutes. Add remaining stock. Stir well and cook
on High for a further 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.
C
HEESE
S
AUCE
Makes: 1½ cups
Ingredients:
40
g
butter
2 tablespoons
fl
our
1½ cups
milk
½ cup
grated cheese
Method:
Melt butter in 1-litre jug on High for 30 seconds.
Add
fl
our and mix well. Gradually stir in milk. Cook
on High for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on High for a further
1 to 1½ minute. Stir and serve with vegetables of
your choice.
M
INT
S
AUCE
Makes: Approximately ¼ cup
Ingredients:
¼ cup
water
1 tablespoon
sugar
2 tablespoons
brown vinegar
2 tablespoons
mint,
fi
nely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on High
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.
H
OLLANDAISE
S
AUCE
Makes: ¾ cups
Ingredients:
60
g
butter
2 tablespoons
lemon juice
2 egg
yolks
¼ cup
cream
½ teaspoon
mustard
¼ teaspoon
salt
Method:
Place butter in a 2-cup jug. Cook on High for
40 seconds. Add lemon juice, egg yolks and cream.
Mix well. Cook on Medium for 60 to 90 seconds. Add
mustard and salt, mix until smooth. Serve with eggs,
vegetables or
fi
sh dishes.
C
REAMY
B
ACON
S
AUCE
Makes: Approximately 300 ml
Ingredients:
1 onion,
chopped
3
bacon rashers, chopped
1 teaspoon
minced garlic
300 ml
cream
¼ cup
Parmesan cheese
pepper
2 tablespoons
chopped fresh parsley
Method:
Place onion, bacon and garlic in a 2-litre casserole
dish. Cook on High for 4 to 5 minutes. Add cream,
Parmesan cheese, pepper, parsley and stock. Mix
well. Cook on High for 3 to 4 minutes. Serve with
cooked Fettuccine.
R
ICH
C
HOCOLATE
S
AUCE
Makes: 1¼ cups
Ingredients:
200
g
chocolate
pieces
300 ml
cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook
on High for 2 minutes. Mix well. Serve over ice cream.
S
WEET
B
ERRY
S
AUCE
Makes: Approximately 2 cups
Ingredients:
½ cup
caster sugar
½ cup
water
500
g
berries
2 tablespoons
water
1 tablespoon
corn
fl
our
Method:
Combine sugar and water in a 3-litre bowl. Cook on
High for 2 to 3 minutes. Add berries. Cook on High
for 3 to 4 minutes. Blend water and corn
fl
our. Mix
into berry sauce. Cook on High for 2 minutes. Serve
hot or cold with ice cream.
HINT:
COOKING SAUCES:
When making some sauces in the microwave oven, less
liquid may be needed as less evaporation occurs with a
shorter cooking time.
F0003BN60QP.indb 59
F0003BN60QP.indb 59
2014/8/15 15:23:20
2014/8/15 15:23:20
