NuWave PIC Gold - Quick Brown Sauce; Basic White Sauce

74 • NuWave
®
PIC Gold Complete Cookbook
Basic White Sauce
Yield: 8 oz
1½ oz butter
1½ oz all-purpose our
8 oz milk
1 gram salt
1 gram white pepper
Directions:
1. Melt butter in medium sauce pot on
Medium-Low (80°C).
2. Stir in our to make roux.
3. Cook on Medium-Low (80°C) for
5 minutes, stirring constantly.
Do not allow roux to brown.
4. In separate 2-liter saucepan,
heat milk to boiling point on
Medium-High (190°C).
5. Stir milk into roux gradually,
beating briskly until sauce is
thick and smooth.
6. Simmer for 4 minutes,
stirring occasionally.
7. Season with salt and pepper.
Tip: Keep sauce warm before serving
by holding PIC on Low (40°C).
Quick Brown Sauce
Yield: 12 oz
1½ oz butter
1½ oz our
12 oz beef stock or beef bouillon
2 grams thyme
4 grams fresh parsley
Salt and pepper to taste
Directions:
1. Melt butter in a small sauce pot
on Medium-Low (80°C).
2. Increase temperature to Medium
(135°C) and gradually add our
to incorporate.
3. Reduce heat to Medium-Low (80°C)
and simmer for several minutes to
remove raw our taste.
4. In separate saucepan,
heat beef stock.
5. Gradually add beef stock to
roux, continuing to stir until
sauce thickens.
6. Add herbs, and simmer
for 2-3 minutes.
7. Check sauce for seasoning and add
salt and pepper if needed.