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Sauces & Preserves
Sauces
Container size
To avoid boil over always use a container at
least twice the capacity of the sauce.
Covering
DO NOT cover sauces when cooking.
Stirring - important
Sauces/gravy should be thoroughly stirred
before, during and after
cooking, to avoid any eruptions and to result in
a smooth sauce.
Reheating
Sauces can be made in advance and reheated
by MICROWAVE. Reheat on HIGH
MICROWAVE and stir halfway.
Microwave level
Most sauces require HIGH MICROWAVE for
cooking. Sauces containing eggs should be
cooked on SIMMER MICROWAVE.
Wooden spoons
Do not leave wooden spoons in the sauce
when cooking. The wood may dry out and
burn. NEVER LEAVE metal spoons in the
sauce.
Ingredients
25g (1oz) butter
25g (1oz) flour
575 ml (1pt) milk
Dish: 1 litre (2 pt) jug
Place butter in jug on base of oven and melt on HIGH
MICROWAVE for 30-40 secs. Stir in the flour to make a
roux. Add the milk gradually, stirring continuously until
well combined. Cook on HIGH MICROWAVE for 2 mins.
Stir and cook for a further 3 mins. Sauce should be
smooth and glossy and coat the back of a spoon.
Variations of White Sauce
Parsley
Stir 60 ml (4tbsp) chopped parsley and 15 ml (1tbsp)
lemon juice into sauce halfway through cooking time.
Onion
Cook an onion in the butter for 30 secs. on HIGH
MICROWAVE before adding flour.
Cheese
Stir in 75g (3oz) grated cheese at the end of the cooking
time.
White Pouring Sauce
125