94
Sauces
ingredients
Makes approx. 500 ml
35 g butter
35 g our
500 ml milk
salt and pepper
nutmeg
Dish: 1 x medium Pyrex® bowl,
1 x 1.5 litre Pyrex® jug
Accessory: none
ingredients
Serves 4-6
1 onion, chopped
40 g butter
30 g our
400 ml hot stock, from 2 stock cubes
2 tsp (10 ml) white pepper
1 tsp (5 ml) cognac
200 ml crème fraiche
Dish: 1 x medium Pyrex® bowl
Accessory: none
1. In a medium Pyrex® bowl, melt the butter for 1 minute,
on MEDIUM MICROWAVE on the base of the oven. Add
the our, stir, and cook for a further 1 minute on MEDIUM
MICROWAVE. Set aside.
2. Heat the milk in a jug on HIGH MICROWAVE for 2 minutes
30 seconds-3 minutes. Pour the milk over the butter and our
mixture, whisking all the time. Cook again for 5-6 minutes,
whisking vigorously several times and paying close attention to
ensure that the sauce does not overow.
3. Check the seasoning and add a pinch of grated nutmeg.
1. Place the onion and butter in a medium Pyrex® bowl and
cook on the base of the oven for 2-3 minutes on HIGH
MICROWAVE.
2. Add our, mix, cook again for 1 minute on HIGH
MICROWAVE.
3. Add stock and white pepper. Cook uncovered on HIGH
MICROWAVE for 3 minutes. Remove from the oven and add
cognac and crème fraîche. Mix well and season with salt
before serving.
White sauce
Pepper sauce
ingredients
Makes approx. 300 ml
2 eggs
50 g caster sugar
300 ml milk
1 tsp (5 ml) vanilla essence
Dish: 1 x 1.5 litre Pyrex® jug
Accessory: none
1. Beat eggs with sugar and 3 tbsp (45 ml) milk. Place remaining
milk with vanilla essence. Place on the base of the oven and
cook on HIGH MICROWAVE for 1 minute.
2. Add milk to eggs and stir well. Cook on LOW MICROWAVE
for 5-10 minutes stirring every 30-60 seconds until the sauce
coats the back of a spoon.
Custard sauce
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