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Sauces
General advice:
• When making your sauce, remember to use a large container to avoid any spillage.
• Stir the sauce before, during and after cooking to prevent it spitting.
• Microwave cooking is particularly useful for creamy sauces such as white sauce as well as thick
sauces containing cornflower, which cook quickly without getting stuck to the bottom of the
container.
• Most sauces can be cooked at MAX except sauces containing egg which cook best at 440W or
600W.
• DO NOT cover sauces, so you can stir them more easily.
• DO NOT leave a wooden spoon in the bowl while cooking. It may dry out or burn. DO NOT leave
a metal spoon in the bowl whilst cooking.
• Reheat emulsion sauces (Béarnaise, Hollandaise, beurre blanc) at 100W power, checking them
as they heat.
Béarnaise Sauce
Cooking time: approx. 10 min 4 people - MICROWAVE
Container: 1 bowl, 1 litre capacity
Put the chopped shallots, tarragon, vinegar and a little
pepper in the bowl. Reduce the sauce by cooking at 600W,
covered to begin with, then uncovered for 3 to 4 minutes;
about 2 tbsp of liquid should remain. Leave to cool, then
add the egg yolks and 2 tablespoons of cold water. Mix and
cook at 600W for 20 to 30 seconds. Remove and whisk
vigorously. Repeat 5 or 6 times until you obtain a creamy
emulsion (the mixture must never boil). The emulsion is
cooked when you can see the bottom of the bowl when you
whisk. Then incorporate the softened butter little by little,
stirring all the time. If necessary, reheat for 10 to 20
seconds at 600W whilst doing this. Check the seasoning
and add a few fresh tarragon leaves. If need to, reheat at
100W, stirring as it heats.
150 g butter,
2 tbsp chopped tarragon,
30 ml vinegar,
3 egg yolks,
30 ml white wine,
3 shallots, salt, pepper.
Roquefort Sauce
Cooking time: 4-5 min 4 people - MICROWAVE
Container: 1 bowl, 500 ml capacity
Cut the Roquefort into pieces and melt by heating for 1
minute 30 s at 600W. Add the cream and cornflour mixed
with 1 tbsp water. Cook for 3 minutes to 3 minutes 30 s on
MAX, whisking vigorously halfway through the cooking
time. Check the seasoning before serving. This sauce
goes very well with red meat.
50 g Roquefort cheese,
200 ml single cream,
2 tbsp cornflour,
salt, pepper.