48 • NuWave PIC Complete Cookbook
Roux
Yield: 3-4 tablespoons
3 tablespoons unsalted butter
3 tablespoons our
Directions:
1. In 3.5-quart all-purpose pot, melt
butter on Medium (275°F).
2. Add our in stages and mix with
wooden spoon.
3. Continue stirring until it forms a
slurry or clumps.
4. Cook roux for about 5 minutes to
remove starch and nutty aroma.
Tip: If you want a medium colored roux,
cook for 7-8 minutes. For a dark
roux, cook for 10-12 minutes.
• To make a sauce, add 1 cup
of warm milk or stock and whisk
until smooth. If too thick, add small
amounts of liquid.
• To make a cheese sauce, add
1 cup of grated cheese and 1
cup of warm milk or stock. Stir until
smooth.
Hollandaise Sauce
Yield: 1 cup
4 egg yolks
½ cup butter
½ teaspoons salt
½ teaspoon hot sauce
1 tablespoon lemon juice
Directions:
1. In 1.5-quart sauce pan, melt butter
on Medium (275°F); set aside.
2. Blend egg yolks in 3.5-quart all
purpose stainless steel pot on Low
(100°F).
3. Increase temperature to Medium-
Low (175°F).
4. Pour hot butter into egg mixture in
steady stream, whisking until sauce
thickens.
5. Remove sauce from heat and add
remaining ingredients.
6. Stir well until sauce cools a bit.
Tip: If the sauce curdles, beat in a little
heavy cream.
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