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Container size
To avoid boil over always use a container at
least twice the capacity of the sauce.
Covering
DO NOT cover sauces when cooking.
Stirring - Important
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid any
eruptions and to result in a smooth sauce.
White sauce
Melt the butter for 1 min, covered, on MEDIUM MICROWAVE on base of
oven. Add the fl our, stir, and cook for a further 1 min on MEDIUM
MICROWAVE. Set aside; Heat the milk in a jug on HIGH MICROWAVE
2 mins 30 s - 3 mins. Pour the milk over the butter and fl our mixture,
whisking all the time. Cook again for 2 - 3 mins, whisking vigorously several
times and paying close attention to ensure that the sauce doesn't overfl ow.
Check the seasoning and add a pinch of grated nutmeg. You can add 2 egg
yolks and 80 g of grated cheese to make it into a Mornay sauce.
Pepper sauce
Chop the onion and cook in the bowl with butter for 2-3 minutes on HIGH
MICROWAVE. Add fl our, mix, cook again for 1 minute on HIGH
MICROWAVE and add stock, 1 tbsp vinegar and 2 tsp of white pepper.
Cook uncovered at HIGH MICROWAVE for 3 minutes. Remove from the
oven and add a dash of cognac, a knob of butter and crème fraîche. Mix
well and add plenty of salt before serving.
Chocolate sauce
Place butter in the jug on base of oven. and melt on HIGH MICROWAVE
for 20-30 secs. Stir in sugars, cocoa powder and vanilla essence. Gradually
add milk, stirring well. Cook on HIGH MICROWAVE for 2 mins. Stir well.
Cook on HIGH MICROWAVE for 1 min. Stir and continue to cook in 30 secs
stages until you achieve a smooth and glossy consistency that coats the
back of the spoon.
F0003BH21BP_04_130820.indd 123
F0003BH21BP_04_130820.indd 123
Reheating
Sauces can be made in advance and re-
heated by MICROWAVE. Reheat on HIGH
MICROWAVE and stir halfway.
Microwave level
Most sauces require HIGH MICROWAVE for
cooking. Sauces containing eggs should be
cooked on SIMMER MICROWAVE.
Wooden spoons
Do not leave wooden spoons in the sauce
when cooking. The wood may dry out and
burn. NEVER LEAVE metal spoons in the
sauce.
ingredients
SERVES 500 ml
35 g (1 oz) butter
35 g (1 oz) fl our
500 ml (18 fl oz) milk
salt
pepper
grated nutmeg
Dish: 1 Pyrex
1.5 litre (2.6 pt) capacity
ingredients
SERVES 5-6
1 onion
40 g (1 oz) butter
30 g (1 oz) fl our
400 ml (14 fl oz) of hot stock
made from 2 stock cubes
tarragon vinegar
2 tsp white pepper
cognac
200 ml ( 7 fl oz) crème fraîche
Dish: 1 large Pyrex
ingredients
SERVES 4
25 g (1 oz) butter
75 g (3 oz) caster sugar
75 g (3 oz) brown sugar
50 g (2 oz) cocoa powder, sieved
3 ml (½ tsp) vanilla essence
300 ml (½ pt) milk
Dish: 1 litre Pyrex
123
®
bowl
®
bowl
®
jug (2 pt)
2013-8-20 9:21:55
2013-8-20 9:21:55
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