Wolfgang Puck BFAL0010 Bistro collection, Руководство пользователя, Страница: 10 / 21

17
Tangy Sweet & Sour Sauce
Makes 1 1/2 cups
INGREDIENTS
3/4 cup pineapple juice
1/4 cup ketchup
1/4 cup water
1 teaspoon vinegar
1/2 cup sugar
2 teaspoons soy sauce
2 tablespoons cornstarch
METHOD
1 Insert the black sauce paddle in the pitcher
2 Add pineapple juice, ketchup, water, vinegar, sugar, soy sauce,
and cornstarch.
3 Hold top of paddle and rotate in both directions until it moves easily
and distributes cornstarch.
4 Cover pitcher with lid and press start button.
5 When unit shuts off automatically, remove pitcher from base and use
heat resistant spatula to stir sauce at bottom of pitcher for about 10
seconds.
6 Pour and scoop out sauce.
Recipe courtesy of Froth Au Lait, Inc.
18
Savory Meat Gravy
Makes 1 1/4 cups
INGREDIENTS
1 cup richly flavored chicken or beef broth (or a combination)
All-purpose flour, cornstarch or potato starch:
for thin sauce; 1 tablespoon of flour or 2 teaspoons of starch.
for medium sauce; 2 tablespoons of flour or 1 tablespoon of starch.
for thick sauce; 3 tablespoons of flour or 2 tablespoons of starch.
1 - 2 tablespoons butter, cut into pea-size pieces
Salt & pepper
METHOD
1 Insert the black sauce paddle in the pitcher
2 Add broth and flour, cornstarch or potato starch.
3 Hold top of paddle and rotate until it moves easily and distributes the
ingredients.
4 Cover pitcher with lid and press start button.
5 When pitcher is warm (about 1 minute), press the stop button and
remove lid
6 Add pea - size butter pieces.
7 Return pitcher to base, push paddle down, cover with lid and press
start button.
8 When unit shuts off automatically, remove pitcher from base and use
heat resistant spatula to stir vigorously against the bottom of pitcher
for about 30 seconds.
9 Pour and scoop out gravy.
SERVING SUGGESTIONS
Use as a delicate gravy for meat and vegetables. Or, for beautifully
smooth and more richly flavored gravy, pour the cooked mixture into
roasting pan with the warm meat drippings and stir to blend well.
Recipe courtesy of Froth Au Lait, Inc.