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BASIC WHITE SAUCE
Makes: 1
1
⁄2 cups
Ingredients:
2 tablespoons butter
2 tablespoons flour
salt and white pepper
1
1
⁄2 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 juice 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 futher 2 minutes. Season with salt and
pepper. Serve with the meat of your choice.
CHEESE SAUCE
Make :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 a 1-litre jug on P10 for 30 seconds. Add
flour and mix well. Gradually stir in milk. Cook on P10
for 2 to 3 minutes. Stirring halfway through cooking.
Add cheese and cook on P10 for a further 1 to 1
1
⁄2
minutes. Stir and serve with vegetables for your choice.
HINT:
COOKING SAUCES:
When making some sauces in the microwave
oven, less liquid maybe needed as less
evaporation occurs with a shorter cooking time.
MINT SAUCE
Make: 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 a 1-cup jug. Cook on P10
for 30 to 60 seconds. Stir well and serve with Roast
Lamb.
CARAMEL SAUCE
Makes: 2 cups
Ingredients:
440 g can condensed milk
1
⁄4 cup brown sugar
2 tablespoons golden syrup
300 ml cream
Method:
Combine condensed milk, brown sugar and golden
syrup in a 2-litre jug. Mix well. Cook on P10 for 4 to 5
minutes, stirring halfway through cooking. Add
cream and stir until combined. Serve over ice cream.
RICH CHOCOLATE SAUCE
Makes: 1
1
⁄4 cups
Ingredients:
200 g chocolate pieces
300 ml cream
Method:
Combine chocolate and cream in 1-litre jug. Cook on
P10 for 2 minutes. Mix well. Serve over ice cream.
STIRRED CUSTARD
Makes: Approximately 400 ml
Ingredients:
3 tablespoons sugar
2 tablespoons custard powder
1
1
⁄2 cups milk
2 egg yolks, lightly beaten
1 teaspoon vanilla essence
Method:
Combine sugar and custard powder in a 4-cup jug.
Gradually stir in milk until smooth. Cook on P6 for 4
to 5 minutes, stirring halfway through cooking. Add
egg yolks and mix well. Cook on P6 for further 30 to
60 seconds. Add vanilla, stir well and serve.
HINT:
TO REHEAT POURING CUSTARD:
Place 600 ml in a 1-litre jug and cook on P10 for 2
to 3 minutes stirring once.
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