65
ingredients
30g (1 oz) butter
30g (1 oz) flour
600 ml (1 pt) milk
Dish: 1 litre (2 pt) jug
White Pouring Sauce
P
O
ace butter in
M
ug, p
O
ace on g
O
ass turntab
O
e and cook on
+,
G
+
power
for
0
0 secs. Stir in the
Á
our to make a rou
[
. Add the mi
O
k gradua
OO
y
stirring continuous
O
y unti
O
we
OO
combined.
&
ook for
mins on
+,
G
+
power. Stir and cook for a further
mins. Sauce shou
O
d be smooth and
g
O
ossy and coat the back of a spoon.
ingredients
45ml (3 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Dish: 1 litre (2 pt) jug
Custard
Mi
[
together the custard powder, sugar and a
O
itt
O
e mi
O
k to form a
smooth paste.
%O
end in the remaining mi
O
k, whisking we
OO
. P
O
ace
M
ug
on g
O
ass turntab
O
e and cook on
+,
G
+
power for
mins.
:
hisk we
OO
ha
O
fway through cooking time and again at the end.
Container size
A
O
ways use a container or
M
ug at
O
east twice
the capacity of the sauce, to avoid boi
O
ing
over.
Covering
'
O
1
OT cover sauces when cooking.
Stirring – important
Sauces/gravy shou
O
d be thorough
O
y stirred
before, during and after cooking, to avoid
any eruptions and to resu
O
t in a smooth
sauce.
Reheating
Sauces can be made in advance and
reheated by microwave. Reheat on
+,
G
+
power and stir ha
O
fway.
Power level
Most sauces re
T
uire
+,
G
+
Power for
cooking. Sauces containing eggs shou
O
d be
cooked on Simmer power.
Wooden spoons
'
o not
O
eave wooden spoons in the sauce
when cooking. The wood may dry out and
burn.
1
E
9
ER LEA
9
E meta
O
spoons in the
sauce.
ingredients
3 egg yolks
30 ml (2 tbsp) white wine
vinegar
100g (4 oz) chilled, unsalted
butter, cut into cubes
pepper
Dish: 1 litre (2 pt) jug
Hollandaise Sauce
P
O
ace egg yo
O
ks and vinegar in a
M
ug.
%
eat we
OO
.
'
rop cubes of butter
on top. P
O
ace on g
O
ass turntab
O
e cook on
+,
G
+
power for 10 secs.
:
hisk.
&
ook on
+,
G
+
power for 10 secs.
:
hisk again and cook on
+,
G
+
power for 10 secs. Repeat 10 sec stages unti
O
sauce is thick
and creamy. Season and serve immediate
O
y with sa
O
mon steaks or
asparagus spears.
Sauces
IP4405_39Y61BP_01_120817.indd 71
IP4405_39Y61BP_01_120817.indd 71
2012-8-17 13:38:27
2012-8-17 13:38:27
