Osterizer 4093 User Manual

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Sauces
White Sauce
Thin:
1 tablespoon (15mL) butter and 1 tablespoon (15mL) ail-purpose flour for each
cup of milk or cream.
Medium:
2 tablespoons (30mL) butter’and 2 tablespoons (3OmL) all-purpose ffour for each
cup of milk or Cream.
Thick:
3-4 tablespoons (45-60mL) butter and 3-4 tablespoons (45-60mL) all-purpose
flour for each cup of milk or cream.
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Put ingredients into Oierizer blender container. Cover and process at PULSE
until well blended. Pour into saucepan and cook over low heat, stirring constantly
until thick. Seasonjo taste with salt and pepper.
Weld: approximately 1 cup (25OmL)
NUTRlTlONAL lNFOl?MAliON PER SERVING
Serving size 1 tablespoon Fat .3.4g Sodium
Calories 42 Cholesterol .9.7mg Protein .3,?%~
Cheese Sauce
Add 1 cup (250mL) cubed processed American cheese and!M%sp&n (iml)
Worcestershire sauce to ingredients for White Sauce. Cover and process at ON
until smooth.
NUTNlllONAL INFGRMAllGN PER SERVING
Sending size 1 tablespoon
Fat .5.9g
Sodium
Calories 72 Cholesterol 17.6mg
155mg
Protein 2.99
Hollandaise Sauce
4aggyolb
dashofhotpeweraauce
% teaspoon (1mL) dry must& ncup(l25mL)butter,m&ed
1 taMespoon (15mL) lemon juice
Put egg yolks, mustard, lemon juice and hot pepper sauce into Osterizer blender
container. Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is compl?tely emulsified. Keep
warm over hot (not boiling) water. Weld: I cup, (2OOmL)
NummoNAL ~~wwmo~ PER SERWNG
Serving size 2 tablespoons
Fat. l0.9g Sodium 192mg
Calories ,177 Cholesterol 194mg Protein .2.lg

Osterizer 4093 Specifications

General

Brand	Osterizer
Model	4093
Category	Blender
Language	English