Sunbeam DF4500 Sauces, Creamy Caramel Sauce, Bechamel Sauce White Sauce, Sweet And Sour Sauce

Sauces

Creamy Caramel Sauce

125g (4oz) butter or margarine

1 ½ cups brown sugar

2 egg yolks

½cup cold water

¼teaspoon vanilla essence

Melt butter in cooking vessel on No. 3 and add sugar. Beat egg yolks and water until creamy; add to butter and sugar mixture. Heat to boiling on No. 5, and stirring constantly, boil for 5 minutes. Turn power off; add vanilla and cool sauce. Pour into a jar and store covered in the refrigerator until required. Stir in a little cream before serving, if desired. Serve over peaches, baked apples or ice cream.

Bechamel Sauce (White Sauce)

Makes about 2½ cups

1 small onion

4 whole cloves

2 ½ cups milk

45g butter or margarine

3 tablespoons plain flour

Salt and freshly ground black pepper

Stud onion with cloves and place into cooking vessel with milk. Heat to dial setting 2-4 and warm milk for 10 minutes; strain milk and set aside. Clean and dry cooking vessel thoroughly; add butter and melt on No. 1, blend in flour, salt and pepper; cook for 1 minute. Gradually add milk; increase heat to No. 5 and bring to the boil, stirring constantly. Adjust seasonings if necessary. Use as required.

Variations: To the recipe for white sauce add any of the following:

Cheese Sauce: 1 cup grated cheese and ½ teaspoon dijon mustard.

Eggs: 4 hard-cooked eggs, chopped

Parsley Sauce: ¼ cup freshly chopped flat leaf parsley.

Onion: 2 onions, sliced and sauteed gently in 30g butter, until soft and golden in colour.

Wine Sauce: Use 2 cups milk, add ½ cup white wine and 2 tablespoons chopped shallots or

spring onions.

Sweet And Sour Sauce

Makes about 2-2 ½ cups

¼ cup oil

1 capsicum, seeded, cut into 25mm pieces

1 onion, cut into wedges

1 carrot, sliced and cooked

1 bamboo shoot, sliced, optional

2 slices drained canned pineapple, chopped ¼ cup caster sugar

1 tablespoon Chinese wine or dry sherry

1 tablespoon white vinegar

1 tablespoon soy sauce

1 tablespoon tomato sauce

2 tablespoons cornflour, blended with ½ cup water

Salt and freshly ground black pepper

Heat oil in cooking vessel on No. 3; add capsicum, onion, carrot, and bamboo shoot and saute for 5 minutes or until tender. Add pineapple, sugar, sherry, vinegar, soy and tomato sauce. Heat to boiling on No. 5; stir in blended cornflour. Stir until sauce thickens and reboils. Serve over meats or vegetables.

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