Panasonic NN-SD786S Sauces, Basic White Sauce, Gravy, Cheese Sauce, Mint Sauce, Caramel Sauce

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BASIC WHITE SAUCE

Makes: 11⁄2 cups

Ingredients:
2 tablespoons	butter
2 tablespoons	flour
11⁄2 cups	salt and white pepper
	milk

Method:

Place butter in a 4-cup jug. Cook on P10 for 30 to 40 seconds. Stir in flour, salt and pepper. Gradually add milk, stirring until smooth. Cook on P10 for 2 minutes, stirring every minute.

Tip: For cheese sauce, stir in 1⁄2 cup grated cheese once sauce has thickened.

GRAVY

Makes: 2 cups

Ingredients:
2 tablespoons	dripping or pan juice
1	small onion, finely chopped
2 tablespoons	flour
1 tablespoon	tomato paste
11⁄2 cups	beef stock
	salt and pepper

Method:

Place dripping or pan juice and onion in a 2-cup jug. Cook on P10 for 2 minutes. Add flour, tomato paste and half of the beef stock. Stir well. Cook on P10 for 2 minutes. Add remaining stock. Stir well and cook on P10 for a futher 2 minutes. Season with salt and pepper. Serve with the meat of your choice.

CHEESE SAUCE

Make :11⁄2 cups	cipe Prompti	ng
	Re
Ingredients:
40 g	butter
2 tablespoons	flour
11⁄2 cups	milk
1⁄2 cup	grated cheese

Method:

Melt butter in a 1-litre jug on P10 for 30 seconds. Add flour and mix well. Gradually stir in milk. Cook on P10 for 2 to 3 minutes. Stirring halfway through cooking.

Add cheese and cook on P10 for a further 1 to 11⁄2 minutes. Stir and serve with vegetables for your choice.

HINT:

COOKING SAUCES:

When making some sauces in the microwave oven, less liquid maybe needed as less evaporation occurs with a shorter cooking time.

MINT SAUCE

Make: Approximately 1⁄4 cup

Ingredients:
1⁄4 cup	water
1 tablespoon	sugar
2 tablespoons	brown vinegar
2 tablespoons	mint, finely chopped

Method:

Combine all ingredients in a 1-cup jug. Cook on P10 for 30 to 60 seconds. Stir well and serve with Roast Lamb.

CARAMEL SAUCE

Makes: 2 cups

Ingredients:
440 g	can condensed milk
1⁄4 cup	brown sugar
2 tablespoons	golden syrup
300 ml	cream

Method:

Combine condensed milk, brown sugar and golden syrup in a 2-litre jug. Mix well. Cook on P10 for 4 to 5 minutes, stirring halfway through cooking. Add cream and stir until combined. Serve over ice cream.

RICH CHOCOLATE SAUCE

Makes: 11⁄4 cups	cipe Prompti	ng
	Re
Ingredients:
200 g	chocolate pieces
300 ml	cream

Method:

Combine chocolate and cream in 1-litre jug. Cook on P10 for 2 minutes. Mix well. Serve over ice cream.

STIRRED CUSTARD

Makes: Approximately 400 ml

Ingredients:
3 tablespoons	sugar
2 tablespoons	custard powder
11⁄2 cups	milk
2	egg yolks, lightly beaten
1 teaspoon	vanilla essence

Method:

Combine sugar and custard powder in a 4-cup jug. Gradually stir in milk until smooth. Cook on P6 for 4 to 5 minutes, stirring halfway through cooking. Add egg yolks and mix well. Cook on P6 for further 30 to 60 seconds. Add vanilla, stir well and serve.

HINT:

TO REHEAT POURING CUSTARD:

Place 600 ml in a 1-litre jug and cook on P10 for 2 to 3 minutes stirring once.

Sauces

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