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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 P10 for 30 to
40 seconds. Stir in
fl
our, salt and pepper. Gradually
add milk, stirring until smooth. Cook on P10 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 P10 for 2 minutes. Add
fl
our, tomato paste
and half of the beef stock. Stir well. Cook on P10 for
2 minutes. Add remaining stock. Stir well and cook
on P10 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 P10 for 30 seconds.
Add
fl
our and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on P10 for a further 1
to 1½ minute. Stir and serve with vegetables of your
choice.
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.
L
EMON
LI
ME
C
ORDIAL
Makes: approximately 1.5 litres of undiluted cordial
Ingredients:
10
large lemons
6
limes
4 cups
sugar
2 cups
water
2 teaspoons
citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3
to 4-litre dish with the remaining ingredients. Cook
on P10 for 8 to 10 minutes. Stir 2 to 3 minutes during
this cooking time to dissolve sugar. Cook on P10 for
25 to 30 minutes, or until the mixture has become
a syrupy consistency. Set aside to cool. Pour into
bottles and seal. Store in the refrigerator and serve
with cold water, soda or mineral water and fresh mint
leaves if desired.
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 P10 for 2 minutes. Mix well. Serve over ice
cream.
S
TRAWBERRY
L
IQUEUR
Makes: 750 ml
Ingredients:
500
g
sugar
500
g
washed and hulled strawberries
600
g
brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on P10 for 15 minutes. Stir in brandy
or whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
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 P10
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.
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