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Ingredients
30 ml (2 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
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. Cook on HIGH power for 4-6 mins.
Whisk well halfway through cooking
time and again at the end.
Custard
Ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter, cut into
cubes
pepper
Dish: 1 litre (2 pt) jug
1. Place egg yolks and vinegar in a jug. Beat
well.
2. Drop cubes of butter on top. 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.
Hollandaise sauce
Sauces