NuWave PIC2 - Marinara Sauce; Cheese Sauce; Quick Brown Sauce; Basic White Sauce

48 • NuWave
™
PIC2 Complete Cookbook
• 49
• 49Stocks, Soups & Sauces
Marinara Sauce
Yield: 3 quarts
4 tablespoons olive oil
1 Medium onion, diced
1 green pepper, diced
2 tablespoons garlic, minced
3 tablespoons fresh basil
1 tablespoon dried thyme
1 tablespoon dried oregano
½ cup red wine
2 (28-ounce) cans diced tomatoes
2 (29-ounce) cans tomato sauce
2 tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
Directions:
1. Heat oil in large, heavy pot on
Medium (275°F).
2. Add onions, bell pepper and garlic
and cook until onion is translucent,
stirring occasionally.
3. Add herbs and continue to stir for 30
seconds, alLowing oils to release.
4. Add wine and cook for 1 minute or
until alcohol has evaporated.
5. Add diced tomatoes, tomato sauce,
sugar, salt and pepper.
6. Turn PIC up to Medium-High (375°F)
and bring to boil.
7. Reduce PIC to Medium-Low (175°F)
and let simmer for 30 minutes,
stirring occasionally.
Tip: You can brown Italian sausage or
ground beef and add to sauce for a
meat sauce.
Cheese Sauce
Yield: 1 ½ cups
3 tablespoons butter
3 tablespoons our
1 cup milk
½ teaspoon white pepper (optional)
½ teaspoon dry mustard (optional)
1 cup shredded cheese
Directions:
1. Melt butter in 3-quart saucepan on
Low (100°F).
2. Add our and stir with spatula to
make roux.
3. Change temperature to Medium-
Low (175°F) and cook our for about
5 minutes, or until starchy taste is
gone.
4. Stir in liquid until mixture thickens.
5. Add white pepper and mustard;
blend well.
6. Remove from heat and add cheese,
stirring until melted.
Tip: Exchange milk for a cup of
chicken stock. It will pair better with
chicken dishes.
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 3-quart sauce pan 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 sauce pan, 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: 1 ½ cups
3 tablespoon butter
3 tablespoons our
1 ½ cups beef stock or beef Bouillon
½ teaspoon thyme
1 teaspoon fresh parsley
Salt and pepper to taste
Directions:
1. Melt butter in a heavy saucepan 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.