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Sauces, Jams and Relishes Cooking Guidelines
1. Use the size container recommended in recipes
to avoid boil-overs.
2. Sauces can be cooked directly in glass
measures, for convenience. A glass measure
should not be more than half-filled to avoid boil-
overs.
3. Cover sauces, jams, or relishes as
recommended in the recipes. Use a glass lid or
heavy-duty plastic wrap. Remove these
coverings away from self to avoid steam burns.
Keep hot pads near. Sugar mixtures can
become hot during cooking.
4. Stir sauces during cooking, as recommended in
recipe. Stirring prevents lumping. Less stirring
is required in microwave cooking of sauces than
in conventional cooking.
5. When adding an ingredient such as pectin to a
hot mixture, stir it in gradually.
6. The jellying point of jam or jelly is reached when
a cool metal spoon, inserted into the hot
mixture, is tilted and the syrup divides into two
distinct drops that run together and sheet from
edge of spoon.
7. Jams, jellies, or preserves should be poured
into sterilized jars and sealed with paraffin and
stored in refrigerator.
White Sauce
and Variations
(original recipe)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
1. Place butter in 1-quart casserole. Heat on Full Power for
15 to 45 seconds, or until melted.
2. Stir in flour and salt. Blend to smooth paste. Blend in
milk gradually, stiring constantly.
Yield: 1 cup 3. Cook, covered, on Full Power for 1½ to 3½ minutes, or
until thickened. Stir 3 to 4 times during cooking time.
MICRO-TIP: This recipe makes a medium sauce.
Variations:
Thin White Sauce
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
Decrease these amounts of butter and flour from original
recipe.
Thick White Sauce
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
Add these additional amounts to butter and flour in original
recipe.
Cheese Sauce
¾ cup shredded sharp Cheddar cheese
Dash cayenne pepper
Stir cheese into cooked sauce in original recipe, until
cheese is melted. Stir in cayenne pepper.
Dill Sauce
½ teaspoon dill weed Add to flour in original recipe.
Mustard Sauce
1½ to 2 tablespoons prepared mustard Add to cooked sauce in original recipe.
Newberg Sauce
1 egg yolk
1/4 cup heavy cream
1 tablespoon dry sherry
Dash cayenne pepper
Add cooked sauce from original recipe gradually to egg
yolk. Stir in cream, sherry, and cayenne pepper. Return to
casserole. Heat, covered, on Full Power for 30 seconds to
2 minutes or until heated through.