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DIPS & SAUCES
BASIC BECHAMAL SAUCE
Makes approx. 1 ½ cups
INGREDIENTS
3 tablespoons butter
3 tablespoons plain flour
1¼ cups milk
Pepper and salt, to taste
METHOD
1. Melt butter in a small saucepan over
medium heat.
2. Stir in flour and cook for a 1 minute.
3. Remove from heat.
4. Gradually add the milk, using the Stick
Mixer to blend the ingredients.
5. Return to the heat and continue
blending mixture until sauce starts to
bubble gently and thickens.
6. Season with pepper and salt, if desired.
Variations:
CHEESE SAUCE
1 cup grated Cheddar cheese
1 teaspoon English mustard
Herb sauce
3 shallots, thinly sliced
3 tablespoons parsley, chopped
1 tablespoon dill, finely chopped
SPICY TOMATO & BACON
PASTA SAUCE
Makes approx. 1½ cups
INGREDIENTS
15 Roma Italian tomatoes, chopped
2 Spanish onions, chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 rashers bacon, finely chopped and lightly fried
¼ cup sweet Thai chilli sauce
¼ cup balsamic vinegar
Freshly ground black pepper
METHOD
1. Place all ingredients into the blending
jug a large mixing bowl.
2. Place the Stick Mixer into the
ingredients and blend until smooth.
3. Stir through cooked pasta and serve with
shavings of fresh parmesan.