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Sauces and Extras
BASIC WHITE SAUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons flour
salt and white pepper
1
1
⁄4 cups milk
Method:
Place butter in a 4-cup jug. Cook on P10 for 30 to 40
seconds. Stir in flour, salt and pepper. Gradually add
milk, stirring until smooth.Cook on P10 for 2 minutes,
stirring every minute.
Tip: For cheese sauce, stir in
1
⁄2 cup grated cheese
once sauce has thickened.
GRAVY
Makes: 2 cups
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, finely chopped
2 tablespoons flour
1 tablespoon tomato paste
1
1
⁄2 cups beef stock
salt and pepper
Method:
Place dripping or pan juices and onion in a 2-cup jug.
Cook on P10 for 2 minutes. Add flour, tomato paste
and half of the beef stock. Stir well. Cook on P10 for
2 minutes. Add remaining stock. Stir well and cook on
P10 for a further 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.
CHEESE SAUCE
Makes: 1
1
⁄2 cups
Ingredients:
40 g butter
2 tablespoons flour
1
1
⁄2 cups milk
1
⁄2 cup grated cheese
Method:
Melt butter in 1-litre jug on P10 for 30 seconds. Add
flour and mix well. Gradually stir in milk. Cook on
P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on P10 for a further 1
to 1
1
⁄2 minute. Stir and serve with vegetables of your
choice.
HINT:
COOKING SAUCES:
When making some sauces in the microwave
oven, less liquid may be needed as less
evaporation occurs with a shorter cooking time.
LEMON LIME CORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to
4-litre dish with the remaining ingredients. Cook on P10
for 8 to 10 minutes. Stir 2 to 3 minutes during this
cooking time to dissolve sugar. Cook on P10 for 25 to
30 minutes, or until the mixture has become a syrupy
consistency. Set aside to cool. Pour into bottles and
seal. Store in the refrigerator and serve with cold water,
soda or mineral water and fresh mint leaves if desired.
RICH CHOCOLATE SAUCE
Makes: 1
1
⁄4 cups
Ingredients:
200 g chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in a 1-litre jug. Cook on
P10 for 2 minutes. Mix well. Serve over ice cream.
STRAWBERRY LIQUEUR
Makes: 750 ml
Ingredients:
500 g sugar
500 g washed and hulled strawberries
600 g brandy or whisky
Method:
Place sugar and strawberries in a 4-litre dish. Stir
well. Cook on P10 for 15 minutes. Stir in brandy or
whisky. Pour into an airtight container. Store
refrigerated for 2 to 3 months. Serve in liqueur
glasses or as a tall drink with ice cubes and soda
water.
MINT SAUCE
Makes: Approximately
1
⁄4 cup
Ingredients:
1
⁄4 cup water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, finely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on P10 for
30 to 60 seconds. Stir well and serve with Roast Lamb.