Sauces

CONTAINER SIZE

Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over.

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.

REHEATING

Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway.

POWER LEVEL

Most sauces require HIGH Power for cooking. Sauces containing eggs should be cooked on SIMMER power.

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.

S A U C E S

Ingredients

30 g (1 oz) butter

30 g (1 oz) flour

600 ml (1 pt) milk

Variations of White Sauce

Parsley

Onion

Ingredients

30 ml (2 tbsp) custard powder

15 ml (1 tbsp) sugar

600 ml (1 pt) cold milk

Ingredients

3 egg yolks

30 ml (2 tbsp) white wine vinegar

100 g (4 oz) chilled, unsalted butter, cut into cubes

pepper

White Pouring Sauce

Dish: 1 litre (2 pt) jug

1.Melt butter in jug on HIGH power for 20-40 secs.

2.Stir in the flour to make a roux.

3.Add the milk gradually stirring continuously until well combined.

4.Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon.

Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through cooking time.

Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.

Custard

Dish: 1 litre (2 pt) jug

1.Mix together the custard powder, sugar and a little milk to form a smooth paste.

2.Blend in the remaining milk, whisking well.

3.Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the end.

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 power for 15 secs.

3.Whisk. Cook on HIGH power for 10 secs.

4.Whisk again and cook on HIGH power 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.

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Panasonic NN-SD456, NN-SD446, NN-SD466 manual Sauces, White Pouring Sauce, Custard, Hollandaise Sauce
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