74 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Basic White Sauce
Yield: 1 cup
3 tablespoons butter
3 tablespoons all-purpose our
1 cup milk
¼ teaspoon salt
¼ teaspoon white pepper
Directions:
1. Melt butter in medium sauce pot on
Medium-Low (175°F).
2. Stir in our to make roux.
3. Cook on Medium-Low (175°F) for
5 minutes, stirring constantly.
Do not allow roux to brown.
4. In separate 2-quart saucepan,
heat milk to boiling point on
Medium-High (375°F).
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 (100°F).
Quick Brown Sauce
Yield: 1½ cups
3 tablespoon butter
3 tablespoons our
1½ cups beef stock or beef bouillon
½ teaspoon thyme
1 teaspoon fresh parsley
Salt and pepper to taste
Directions:
1. Melt butter in a small sauce pot
on Medium-Low (175°F).
2. Increase temperature to Medium
(275°F) and gradually add our
to incorporate.
3. Reduce heat to Medium-Low (175°F)
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.
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