122
Sauces
ingredients
3 egg yolks
2 tbsp (30 ml) white wine
vinegar
150
g
(5 oz) chilled,
unsalted butter,
cut into cubes
pepper
Dish: 1 litre (2 pt) Pyrex
®
jug
Hollandaise sauce
Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top.
Place jug on the base of the oven and cook on HIGH MICROWAVE for
30 secs. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again and
cook on HIGH MICROWAVE for 10 secs. Repeat 10 secs stages until sauce
is thick and creamy. Season and serve immediately with salmon steaks or
asparagus spears.
N.B. This sauce must not boil or the eggs will curdle.
ingredients
1 medium onion, fi nely chopped
1 celery stick, fi nely chopped
1 carrot, fi nely chopped
25
g
(1 oz) butter
2 cloves garlic, crushed
2 x 400
g
(14 oz) cans of
tomatoes
½ tsp each of basil,
oregano and ground bay leaves
150 ml (¼ pt) red wine
or vegetable stock
salt and pepper
Dish: 1 litre (2 pt) Pyrex
®
jug
Tomato sauce
Place onion, celery, carrot, butter and garlic in casserole. Place on the
base of the oven and cook on HIGH MICROWAVE for 4 mins. Add the
tomatoes, herbs and wine or stock. Cover and cook on STEAM 1 + LOW
MICROWAVE for 15 mins. Liquidise then press through a sieve for a smooth
sauce. Season to taste.
ingredients
2 eggs
50
g
(2 oz) caster sugar
300 ml (½ pt) milk
1 tsp vanilla essence
Dish: 1 litre (2 pt) Pyrex
®
jug
Custard sauce
Beat eggs with sugar and 45 ml (3 tbsp) milk. Place remaining milk with vanilla
essence. Place on the base of the oven and cook on HIGH MICROWAVE for
1 min. Add milk to eggs and stir well. Cook on SIMMER MICROWAVE for 1 min.
Stir well. Continue to cook on SIMMER MICROWAVE for 10-15 mins stirring
every 30 secs until the sauce coats the back of a spoon.
ingredients
150
g
(5 oz) soft muscovado sugar
75 ml (3 fl oz) double cream
75
g
(3 oz) butter
Dish: 1 litre (2 pt) Pyrex
®
jug
Butterscotch sauce
Put all ingredients in a large bowl. Place on the base of the oven and cook
on HIGH MICROWAVE for 1 min. Stir and continue cooking on HIGH
MICROWAVE in 1 minute intervals until smooth and hot.
ingredients
meat or poultry dripping with
sediment
25
g
(1 oz) fl our
300 ml (¾ pt) stock
salt and pepper
Dish: 1 litre (2 pt) Pyrex
®
jug
Gravy
Scrape dripping and sediment from roasting dish into the jug. Stir fl our into
dripping and then gradually blend in stock. Place on the base of the oven
and cook on HIGH MICROWAVE for 2-3 mins stirring halfway through.
Season and serve.
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