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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 Micro and stir
halfway.
Power level
Most sauces require HIGH Micro for cooking.
Sauces containing eggs should be cooked on
SIMMER Micro.
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.
I
ngredients
30 g (1 oz) butter
30 g (1 oz) flour
600 ml (1 pt) milk
White Pouring Sauce
Dish: 1 litre (2 pt) jug
1. Melt butter in jug on HIGH Micro for
40-60 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 Micro.
Stir and cook for a further 2-3 mins. Sauce
should be smooth and glossy and coat
the back of a spoon.
Variations of White Sauce:
Parsley:
Onion:
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 Micro before adding the flour and milk.