64
SAUCES
Sauces
CONTAINER SIZE
Always use a container or
jug at least twice the
capacity of the sauce, to
avoid boiling over.
COVERING
DO NOT cover sauces
when cooking.
STIRRING – IMPORTANT
Sauces/gravy should be thoroughly stirred before, during
and after cooking, to avoid any eruptions and to result in a
smooth sauce.
REHEATING
Sauces can be made in advance and reheated by
microwave. Reheat on HIGH power and stir halfway.
POWER LEVEL
Most sauces require HIGH Power for cooking. Sauces con-
taining eggs should be cooked on SIMMER power.
WOODEN SPOONS
Do not leave wooden spoons in the sauce when cooking. The
wood may dry out and burn. NEVER LEAVE metal spoons in
the sauce.
White Pouring Sauce
Dish: 1 litre (2 pt) jug
1. Place butter in jug, place on glass turntable and cook on
HIGH
power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2 mins on
HIGH
power. Stir and cook for a further 3
mins. Sauce should be smooth and glossy and coat the back of
a spoon.
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice
into sauce halfway through cooking time.
Cook 1 small onion in the butter for 30 secs. on
HIGH
power before
adding the flour and milk.
Custard
Dish: 1 litre (2 pt) jug
1. Mix together the custard powder, sugar and a little milk to form a
smooth paste.
2. Blend in the remaining milk, whisking well.
3. Place jug on glass turntable and cook on
HIGH
power for 4-6
mins. Whisk well halfway through cooking time and again at the
end.
Hollandaise Sauce
Dish: 1 litre (2 pt) jug
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Place on glass turntable cook on
HIGH
power for 15 secs.
3. Whisk. Cook on
HIGH
power for 10 secs.
4. Whisk again and cook on
HIGH
power for 10 secs. Repeat 10
secs. stages until sauce is thick and creamy.
5. Season and serve immediately with salmon steaks or asparagus
spears.
N.B. This sauce must not boil or eggs will curdle.
I
ngredients
30 g (1 oz) butter
30 g (1 oz) flour
600 ml (1 pt) milk
Variations of White
Sauce
Parsley
Onion
I
ngredients
30 ml (2 tbsp) custard
powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
I
ngredients
3 egg yolks
30 ml (2 tbsp) white
wine vinegar
100 g (4 oz) chilled,
unsalted butter, cut into
cubes
pepper