Sharp R-82STM manual White Sauce, Bechamel Sauce, Spicy Tomato Sauce, Mustard Sauce, Sauces

SAUCES

WHITE SAUCE

MAKES 300ML (1/2 PINT)

25g (1oz) butter

25g (1oz) plain flour

300ml (1/2 pint) milk

salt and pepper to taste

Variations:

Cheese sauce: Add 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2. Serve with vegetables, fish, meat. Parsley sauce: Stir 15-30ml (1-2tbsp) chopped parsley into the finished sauce. Serve with fish.

Onion sauce: Stir 1 large cooked onion, finely chopped, into finished sauce. Heat on HIGH for 1 minute. Serve with meat or vegetables.

PREPARATION TIME - 4 MINUTES

1 Place the butter in a bowl, heat on HIGH for 1 minute until melted.

2 Stir in the flour and whisk in the milk. Cook on HIGH for 6 minutes, stir every 2 minutes until thick and smooth. Season with salt and pepper

Mushroom sauce: Add 2 sliced spring onions, 50g (2oz) chopped mushrooms and 5ml (1tsp) chopped parsley at the beginning of Stage 2. Serve with fish. Sweet white sauce: Omit salt and pepper from the basic recipe. Add 50g (2oz) caster sugar at Stage 2. Serve with puddings as an alternative to custard.

BECHAMEL SAUCE

MAKES 300ML (1/2 PINT)

300ml (1/2 pint) milk

1 small onion, sliced

1 small carrot, sliced

1/2 stick of celery, sliced

2 whole cloves

6 white peppercorns

25g (1oz) butter

25g (1oz) plain flour

salt and pepper to taste

PREPARATION TIME - 8 MINUTES

1Place the milk, onion, carrot, celery, cloves and peppercorns in a bowl. Heat on MEDIUM for 4 minutes. Cover and leave to infuse for 35 minutes (optional). Strain and reserve the liquid.

2Heat butter on HIGH for 1 minute until melted. Stir in flour and gradually add the strained milk.

3Heat on HIGH for 6 minutes, whisking every 2 minutes. Season with salt and pepper to taste.

Serve with vegetables, meat or fish.

SPICY TOMATO SAUCE

MAKES 600ML (1 PINT)

8 large tomatoes, chopped

1 large onion, chopped

2 cloves garlic, crushed (see Tip, page 47)

300ml (1/2 pint) red wine

2.5ml (1/2tsp) chilli powder

15ml (1tbsp) whole grain mustard

30ml (2tbsp) tomato paste

PREPARATION TIME - 8 MINUTES

1Combine all ingredients in a large bowl. Cook on HIGH for 24 minutes, stir every 5-6 minutes.

2Blend in a food processor until smooth.

Serve with chicken, pasta or stuffed tofu, see page 48.

MUSTARD SAUCE

MAKES 300ML (1/2 PINT)

25g (1oz) butter

45ml (3tbsp) whole grain mustard

200ml (7floz) soured cream

salt and pepper to taste

15ml (1tbsp) fresh parsley, chopped

PREPARATION TIME - 5 MINUTES

1 Place butter in a bowl, heat on HIGH for 30 seconds. Add the mustard, soured cream, salt, pepper and parsley, mix well.

2 Cook on HIGH for 4 minutes, stir every minute, until smooth and thick.

Serve with meat or fish.

58