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Sauces and Extras
B
ASIC
W
HITE
S
AUCE
Makes: 1 cup
Ingredients:
2 tablespoons butter
2 tablespoons fl our
salt and white pepper
1
1
⁄
4
cups milk
Method:
Place butter in a 4-cup jug. Cook on High for 30 to
40 seconds. Stir in fl our, salt and pepper. Gradually
add milk, stirring until smooth.Cook on High for 2
minutes, stirring every minute.
Tip: For cheese sauce, stir in
1
⁄
2
cup grated cheese
once sauce has thickened.
G
RAVY
Makes: 2 cups
Ingredients:
2 tablespoons dripping or pan juice
1 small onion, fi nely chopped
2 tablespoons fl our
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 High for 2 minutes. Add fl our, tomato paste
and half of the beef stock. Stir well. Cook on High for
2 minutes. Add remaining stock. Stir well and cook
on High for a further 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.
C
HEESE
S
AUCE
Makes: 1
1
⁄
2
cups
Ingredients:
40 g butter
2 tablespoons fl our
1
1
⁄
2
cups milk
1
⁄
2
cup grated cheese
Method:
Melt butter in 1-litre jug on High for 30 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on High for 3 to 4 minutes. Stirring halfway through
cooking. Add cheese and cook on High 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.
L
EMON
LI
ME
C
ORDIAL
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
High for 8 to 10 minutes. Stir 2 to 3 minutes during
this cooking time to dissolve sugar. Cook on High 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.
R
ICH
C
HOCOLATE
S
AUCE
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 High for 2 minutes. Mix well. Serve over ice
cream.
S
TRAWBERRY
L
IQUEUR
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 High 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.
M
INT
S
AUCE
Makes: Approximately
1
⁄
4
cup
Ingredients:
1
⁄
4
cup water
1 tablespoon sugar
2 tablespoons brown vinegar
2 tablespoons mint, fi nely chopped
Method:
Combine all ingredients in 1-cup jug. Cook on High
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.