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Sauces & Preserves
Ingredients
30 ml (2tbsp) custard powder
15 ml (1tbsp) sugar
575 ml (1 pt) cold milk
Dish: 1 litre (2 pt) jug
Mix together the custard powder, sugar and a little milk to
form a smooth paste. Blend in the remaining milk,
whisking well. Place on base and cook on HIGH
MICROWAVE for 4-6 mins. Stir halfway through cooking
time and again at the end.
Custard
Ingredients
3 egg yolks
30 ml (2tbsp) white wine vinegar
150g (5oz) chilled, unsalted butter,
cut into cubes
pepper
Dish: 1 litre (2 pt) jug
Place egg yolks and vinegar in a jug. Beat well. Drop
cubes of butter on top. Place jug on base of oven and
cook on HIGH MICROWAVE for 30 secs. Whisk. Cook
on HIGH MICROWAVE for 10 secs. Whisk again and
cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec.
stages until sauce is thick and creamy. Season and
serve immediately with salmon steaks or asparagus
spears.
N.B. This sauce must not boil or the eggs will curdle.
Hollandaise Sauce
Ingredients
1 medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
25g (1oz) butter
2 cloves garlic, crushed
2 x 396g (14oz) cans of tomatoes
3ml (
½ tsp) each of basil, oregano
and ground bay leaves
150ml (¼ pt) red wine or vegetable
stock
salt & pepper
Serves 4
Dish: large casserole
Place onion, celery, carrot, butter and garlic in casserole.
Place on base of oven and cook on HIGH MICROWAVE
for 4 mins. Add the tomatoes, herbs and wine or stock.
Cover and cook on MEDIUM MICROWAVE for 15 mins.
Stir halfway. Liquidise then press through a sieve for a
smooth sauce. Season to taste.
Tomato Sauce
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