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SAUCES
Sauces
CONTAINER SIZE
Always use a container or jug at least twice
the capacity of the sauce, to avoid boiling
over.
COVERING
DO NOT cover sauces when cooking.
STIRRING – IMPORTANT
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid
any eruptions and to result in a smooth
sauce.
REHEATING
Sauces can be made in advance and
reheated by microwave. Reheat on HIGH
power and stir halfway.
POWER LEVEL
Most sauces require HIGH Power for cooking.
Sauces containing eggs should be cooked on
SIMMER power.
WOODEN SPOONS
Do not leave wooden spoons in the sauce
when cooking. The wood may dry out and
burn. NEVER LEAVE metal spoons in the
sauce.
I
ngredients
30 g (1 oz) butter
30 g (1 oz) flour
600 ml (1 pt) milk
Variations of White Sauce
Parsley
Onion
Cheese
White Pouring Sauce
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Melt butter in jug on HIGH power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well
combined.
4. Cook for 2 mins. on HIGH power. Stir and cook for a further
3 mins. Sauce should be smooth and glossy and coat the
back of a spoon.
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon
juice into sauce halfway through cooking time.
Cook 1 small onion in the butter for 30 secs. on HIGH power
before adding the flour and milk.
Stir in 75 g (3 oz) grated cheese at the end of cooking time.
