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CREAMY CARAMEL SAUCE
125g (4oz) butter or margarine
1
1
/
2
cups brown sugar
2 egg yolks
1
/
2
cup cold water
1
/
4
teaspoon vanilla essence
Melt butter in cooking vessel on No. 3 and add
sugar. Beat egg yolks and water until creamy;
add to butter and sugar mixture. Heat to boiling
on No. 5, and stirring constantly, boil for 5
minutes. Turn power off; add vanilla and cool
sauce. Pour into a jar and store covered in the
refrigerator until required. Stir in a little cream
before serving, if desired. Serve over peaches,
baked apples or ice cream.
BECHAMEL SAUCE (WHITE SAUCE)
Makes about 2
1
/
2
cups
1 small onion
4 whole cloves
2
1
/
2
cups milk
45g butter or margarine
3 tablespoons plain flour
1
/
4
teaspoon salt
Freshly ground black pepper
Stud onion with cloves and place into cooking
vessel with milk. Heat to dial setting 2-4 and
warm milk for 10 minutes; strain milk and set
aside. Clean and dry cooking vessel thoroughly;
add butter and melt on No. 1, blend in flour, salt
and pepper; cook for 1 minute. Gradually add
milk; increase heat to No. 5 and bring to the
boil, stirring constantly. Adjust seasonings if
necessary. Use as required.
VARIATIONS: To the recipe for white sauce add
any of the following:
CHEESE SAUCE: 1 cup grated cheese and
1
/
2
teaspoon prepared mustard.
EGGS: 4 hard-cooked eggs, chopped
PARSLEY SAUCE:
1
/
4
cup chopped parsley.
ONION: 2 onions, sliced and sauteed gently in
30g butter, until soft and golden in colour.
WINE SAUCE: Use 2 cups milk, add
1
/
2
cup white
wine and 2 tablespoons chopped shallots or
spring onions.
SWEET AND SOUR SAUCE
Makes about 2-2
1
/
2
cups
1
/
4
cup oil
1 capsicum, seeded, cut into 25mm pieces
1 onion, cut into wedges
1 carrot, sliced and cooked
1 bamboo shoot, sliced, optional
2 slices drained canned pineapple, chopped
1
/
4
cup sugar
1 tablespoon Chinese wine or
dry sherry
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon tomato sauce
2 tablespoons cornflour, blended with
1
/
2
cup
water
Heat oil in cooking vessel on No. 3; add capsicum,
onion, carrot, and bamboo shoot and saute for 5
minutes or until tender. Add pineapple, sugar,
sherry, vinegar, soy and tomato sauce. Heat to
boiling on No. 5; stir in blended cornflour. Stir
until sauce thickens and reboils. Serve over fish
fillets, prawns and meat balls, if desired.
26
Sauces.