En-64
Sauces
Sauces made in the microwave are quick to prepare and do not stick. They must be
stirred frequently during cooking.
Sauces with ingredients that are high in protein and fat such as cheese, cream and
eggs require careful cooking and cook on a low power level of 440 watts or 250
watts. This rule also applies to sauces cooked traditionally in a bain-marie. A roux is
very simple to make in a microwave oven. All you need do is mix all the ingredients,
bring to the boil on full power and complete the cooking at half power.
Sauces
Ingredients
40 g flour
30 g butter
1/4
l hot stock
1/4
l milk
Salt, white pepper
1 pinch sugar
Preparation
Mix the flour, butter, stock and milk in a glass
bowl. Mix thoroughly. Begin cooking on full
power for 2-3 minutes, stirring from time to time.
Then cook at 440 watts for 2-3 minutes. Stir
once again, season with salt and pepper and add
the sugar.
TIP:
For a herb sauce, add 4-6 tbsp of chopped fine
herbs. For a cheese sauce, add a tiny piece of
melted cheese or 40 g grated Emmental. For a
curry sauce, add curry powder to taste.
Béchamel sauce
Cooking time: around 4-6 minutes
Ingredients
125 g butter
2 egg yolks
2 tbsp water
1 tsp lemon juice
Salt, white pepper
Cayenne pepper
1 pinch sugar
Preparation
Melt the butter in a small glass dish for 1 minute
on full power. Put the egg yolk, water and lemon
juice in another dish and heat on 250 watts for
3-4 minutes. Stir briskly several times during
cooking. Add the cooled butter spoon by spoon to
the egg mixture. Season with the salt and pepper
and add the Cayenne pepper and sugar. Heat
again for 1-2 minutes on 250 watts. Stir thor-
oughly during cooking. Serve at once.
This sauce is served with steamed vegetables
such as cauliflower, broccoli or asparagus.
TIP:
If the sauce becomes too thick, stir briskly with a
whisk.
Hollandaise sauce
Cooking time: around 5-7 minutes
