Oster 4096-009 user manual Sauces, Egg yolks, Cup 125 mL butter, melted, Small onion, quartered

Sauces

WHITE SAUCE

Thin:

1 tablespoon (15 mL) butter and 1 tablespoon (15 mL) all-purpose flour for each cup of milk or cream.

Medium:

2 tablespoons (30 mL) butter and 2 tablespoons (30 mL) all-purpose flour for each cup of milk or cream.

Thick:

3-4 tablespoons (45-60 mL) butter and 3-4 tablespoons (45-60 mL) all-purpose flour for each cup of milk or cream.

Put ingredients into blender container. Cover and process at PULSE until well blended. Pour into saucepan and cook over low heat, stirring constantly until thick. Season to taste with salt and pepper.

YIELD: APPROXIMATELY 1 CUP (250 ML)

CHEESE SAUCE

Add 1 cup (250 mL) cubed processed American cheese and 1/4 teaspoon (1 mL) Worcestershire sauce to ingredients for White Sauce. Cover and process at ON until smooth.

HOLLANDAISE SAUCE

4 egg yolks

1/4 teaspoon (1 mL) dry mustard 1 tablespoon (15 mL) lemon juice dash of hot pepper sauce

1/2 cup (125 mL) butter, melted

Put egg yolks, mustard, lemon juice and hot pepper sauce into blender container. Cover and process at ON. With motor running, remove feeder cap and

pour butter in a slow, steady stream until mixture is completely emulsified. Keep warm over hot (not boiling) water.

YIELD: 3/4 CUP (200 ML)

BÉARNAISE SAUCE

2 tablespoons (30 mL) dry white wine	2 peppercorns
2 tablespoons (30 mL) tarragon vinegar	4 egg yolks
4 sprigs parsley	1/2 teaspoon (2 mL) dry mustard
1 small onion, quartered	2 teaspoons (10 mL) lemon juice
1/2 teaspoon (2 mL) tarragon	dash hot pepper sauce
1/2 teaspoon (2 mL) chervil	1/2 cup (125 mL) butter, melted

Put wine, vinegar, parsley and onion into blender container. Cover and process 2 times at PULSE. Put into small saucepan with tarragon, chervil and peppercorns. Bring to a boil; cook until liquid has completely evaporated. Put into blender container. Add egg yolks, dry mustard, lemon juice and hot pepper saucer. Cover and process at ON. With motor running, remove feeder cap;

pour butter in a steady stream until mixture is emulsified. This may be kept warm in top of double boiler. Serve over meat or fish.

YIELD: 1 CUP (250 ML)

FRESH APPLESAUCE

1/4 cup (50 mL) liquid (fruit juice or water) 4 apples, cut in eights, peel if desired

1/4 cup (50 mL) sugar dash cinnamon

Put liquid and 4 or 5 pieces of apple into blender container. Cover and process at ON until smooth. With motor running, remove feeder cap and add remaining apples a few at a time. Add sugar and cinnamon. Blend until smooth.

YIELD: APPROXIMATELY 2 CUPS (500 ML)

BARBECUE SAUCE

1/2 cup (125 mL) ketchup 1 slice medium onion

1 clove garlic

2 tablespoons (30 mL) brown sugar

1 tablespoon (15 mL) Worcestershire sauce

1 tablespoon (15 mL) lemon juice 1/2 teaspoon (2 mL) salt

1/2 teaspoon (2 mL) dry mustard

1/2 teaspoon (2 mL) prepared horseradish

Put all ingredients into blender container. Cover and process at ON until thoroughly blended. Use to baste chicken, beef or pork.

YIELD: 2/3 CUP (150 ML)

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