67
Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
Parsley sauce: Stir 15 - 30ml (1 - 2 tbsp) chopped parsley into the finished sauce. Serve with fish.
Onion sauce: Stir 225g (8oz) cooked onion, finely chopped, into the finished sauce.
Heat on 100% for 1 minute before serving. Serve with meat or vegetables.
Sweet white sauce: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar
at Stage 2. Serve with puddings as an alternative to custard.
Makes 300ml (
1
/2 pint)
25g (1oz) butter
25g (1oz) plain flour
300ml (
1
/2 pint) milk
salt and pepper to taste
1 Place the butter in a bowl and heat on 100% for 1
minute, until melted.
2 Stir in the flour and whisk in the milk. Cook on
100% for 8 minutes, stir every 2 minutes until thick
and smooth. Season with salt and pepper to taste.
WHITE SAUCE
Makes 300ml (
1
/2 pint)
25g (1oz) butter
45ml (3 tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
1 Place butter in a bowl, heat on 100% for 30 seconds. Add
the mustard, soured cream, salt, and pepper, mix well.
2 Cook on 100% for 4 minutes, stir every minute, until
smooth and thick.
Serve with meat or fish.
MUSTARD SAUCE
Makes 600ml (1 pint)
125g (5oz) onion, finely chopped
1 green pepper, finly chopped
2 cloves garlic, crushed (see tip, page 54)
30g (1oz) butter
30g (1oz) plain flour
30ml (2 tbsp) white wine vinegar
30ml (2 tbsp) soy sauce
300ml (
1
/2
pint) hot chicken stock
50g (2oz) soft dark brown sugar
1 Place the onion, green pepper, garlic and butter in a
bowl, mix well. Cook on 100% for 2 minutes.
2 Stir in the flour, gradually add the vinegar, soy sauce,
stock and sugar. Cook on 100% for 3 - 4 minutes, stir
every minute until the mixture has thickened. Blend
in a food processor for a smoother sauce.
SWEET & SOUR SAUCE
Makes 600ml (1 pint)
3 rashers bacon, chopped (optional)
150g (5
1
/2oz) carrot, chopped
225g (8oz) onion, chopped
2 cloves garlic, crushed (see tip, page 54)
800g canned, chopped tomatoes
300ml (
1
/2 pint) red wine
45 - 60ml (3 - 4 tsp) medium chilli sauce
10ml (2 tsp) whole grain mustard
30ml (2 tbsp) tomato purée
1 Place bacon, carrot, onion and garlic in a large bowl,
cover and heat on 100% for 3 minutes.
2Add all other ingredients to bacon mixture and mix
well. Cook 70% for 35 minutes.
3 Blend in a food processor until smooth, return to
bowl and cook on 70% for 3 minutes.
Serve with stuffed tofu, see page 58.
SPICY TOMATO SAUCE
RECIPES
