White Sauce
Cooking time: approx. 8 min
Container: 1 bowl, 1 litre capacity
35 g flour,
35 g butter,
500 ml milk, salt, pepper, grated nutmeg
for 500 ml - MICROWAVE
Take the butter out of the fridge in advance, and put it into the bowl in pieces. Melt by heating for 30 seconds on MAX. Add the flour, mix and cook for 30 seconds on MAX. Put to one side. Heat the milk in a
Confectionerʼs Custard
Cooking time:
Container: 1 bowl, 1 litre capacity
500 ml milk, 50 g flour,
80 g sugar, 3 eggs.
For 500 ml cream - MICROWAVE
Bring the milk to the boil by heating for 3 to 4 minutes on MAX. Meanwhile, mix the sugar and flour together in a bowl. Add the eggs. Mix. Pour in the boiling milk, whisking all the time. Cook on MAX for 2 to 3 minutes, whisking vigorously every minute.
Pepper Sauce
Cooking time: 6 min | |
Container: 1 large bowl |
|
1 onion, | Chop the onion and cook in the bowl with butter for 2 to 3 |
2 stock cubes, | minutes on MAX. Add 30 g (2 tbsp) of flour, mix, cook again |
40 g butter, | for 1 minute on MAX and add 400 ml of hot water, 2 |
tarragon vinegar, | crumbled stock cubes, 1 tbsp vinegar and 2 tsp of white |
2 tsp white pepper, | pepper. Cook uncovered at MAX for 3 minutes. Remove |
cognac, | from the oven and add a dash of cognac and a knob of |
200 ml crème fraîche, | butter. Mix well and add plenty of salt before serving. |
Garlic Cream
Cooking time: 10 min
Container: 1 large bowl
2 cloves of fresh garlic,
200 ml single cream, salt, pepper, fresh thyme.
6 people - MICROWAVE
This sauce can only be made in spring when the garlic has just been harvested. Peel the garlic and cook it in the bowl, covered, with 10 to 12 tbsp of water and a few sprigs of thyme, for 8 to 10 minutes on MAX. When the garlic is soft enough to crush easily, put it in a food processor with the cream. Check the seasoning before serving. A perfect accompaniment to roast lamb.
