90
Ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter, cut into
cubes
pepper
Hollandaise Sauce
Dish: 1 litre (2 pt) jug
1. Place egg yolks and vinegar in a jug.
Beat well.
2. Drop cubes of butter on top. Cook on HIGH
Micro for 20 secs.
3. Whisk. Cook on HIGH Micro for 10 secs.
4. Whisk again and cook on HIGH Micro for
10 secs. Repeat 10 secs. stages until
sauce is thick and creamy.
5. Season and serve immediately with salmon
steaks or asparagus spears.
N.B. This sauce must not boil or eggs will
curdle.
Ingredients
45 ml (3 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Custard
Dish: 1 litre (2 pt) jug
1. Mix together the custard powder, sugar
and a little milk in a jug to form a smooth
paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH Micro for 4-6 mins. Whisk
well halfway through cooking time and
again at the end.
SAUCES
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