WHITE SAUCE
Makes 300ml (
1
/
2
pint)
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/
2
pint) milk
salt and pepper to taste
1 Place the butter in a bowl, heat on 100% for 1
minute until melted.
2 Stir in the flour and whisk in the milk. Cook on
100% for 6 minutes, stir every 2 minutes until
thick and smooth. Season with salt and pepper.
SWEET AND SOUR SAUCE
Makes 600ml (1 pint)
125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see Tip, page 51)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/
2
pint) hot chicken stock
50g (2oz) soft dark brown sugar
1 Place the onion, green pepper, garlic and butter in
a bowl, mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy
sauce, stock and sugar. Cook on 100% for 3 - 4
minutes, stir every minute until the mixture has
thickened. Blend in a food processor for a
smoother sauce.
SPICY TOMATO SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5
1
/
2
oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see Tip, page 51)
800g canned, chopped tomatoes
300ml (
1
/
2
pint) red wine
45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
1 Place bacon, carrot, onion and garlic in a large
bowl, cover and heat on 100% for 3 minutes.
2 Add all other ingredients to bacon mixture and
mix well. Cook 70% for 35 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70% for 3 minutes.
Serve with stuffed tofu, see page 52.
MUSTARD SAUCE
Makes 300ml (
1
/
2
pint)
25g (1oz) butter
45ml (3 tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
1 Place butter in a bowl, heat on 100% for 30
seconds. Add the mustard, soured cream, salt,
and pepper, mix well.
2 Cook on 100% for 4 minutes, stir every minute,
until smooth and thick.
Serve with meat or fish.
Variations:
Cheese sauce:
Add 75g (3oz) grated cheese
and 5ml (1 tsp) mustard powder at Stage 2. Serve
with vegetables, fish, meat.
Parsley sauce:
Stir 15 - 30ml (1 - 2 tbsp) chopped
parsley into the finished sauce. Serve with fish.
Onion sauce:
Stir 225g (8oz) cooked onion,
finely chopped, into finished sauce. Heat on 100%
for 1 minute. Serve with meat or vegetables.
Mushroom sauce:
Add 2 sliced spring onions,
50g (2oz) chopped mushrooms and 5ml (1 tsp)
chopped parsley at the beginning of Stage 2. Serve
with fish.
Sweet white sauce:
Omit salt and pepper from
the basic recipe. Add 50g (2oz) caster sugar at
Stage 2. Serve with puddings as an alternative to
custard.
61
RECIPES
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