120
Sauces
CONTAINER SIZE
Always use a container or
jug at least twice the capac-
ity 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
containing 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.
SAUCES
White Pouring Sauce
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Place butter in jug on glass turntable and melt on
HIGH
MICROWAVE
for 30-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well com-
bined.
4. Cook on
HIGH MICROWAVE
for 5 minutes stirring thoroughly
every minute.. Sauce should be smooth and glossy and coat
the back of a spoon.
Variations of White Sauce
Parsley
Stir 60ml (4tbsp) chopped parsley and 15ml (1tbsp) lemon
juice into sauce halfway through cooking time.
Onion
Cook an onion in the butter for 30 secs. on
HIGH
MICROWAVE
before adding flour.
Cheese
Stir in 100g (4oz) grated cheese at the end of cooking time.
Ingredients
25g (1oz) butter
25g (1oz) flour
600 ml (1pt) milk