User Manual

RECIPES
48
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MUSTARD SAUCE
Makes 300ml (
1
/2 pint)
Preparation time 4 minutes
25g (1oz) butter
45ml (3tbsp) whole grain mustard
200ml (7floz) soured cream
salt and pepper to taste
15ml (1tbsp) fresh parsley, chopped
1 Melt the butter in a bowl on 100P for 30
seconds. Add the mustard, soured cream, salt,
pepper and parsley. Mix well.
2 Cook on 100P for 3 minutes. Stir every minute
until smooth and thick.
This dish is ideal served with meat or fish.
WHITE SAUCE
Makes 300ml (
1
/2 pint)
Preparation time 4 minutes
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 100P for
30 seconds, until melted.
2 Stir in the flour and gradually whisk in the milk.
Cook on 100P for 5 minutes, stirring every 2
minutes until thick and smooth. Season with salt
and pepper to taste.
BUTTERSCOTCH SAUCE
Makes 450ml (
3
/4 pint)
Preparation time 4 minutes
30ml (2tbsp) cornflour
300ml (
1
/2 pint) evaporated milk
15ml (1tbsp) golden syrup
100g (4oz) soft brown sugar
1 Mix cornflour with a little of the milk to make a
paste and gradually stir in the remaining milk.
Add the golden syrup and sugar, mix well.
2 Cook on 100P for 6-7 minutes, stirring every
minute until thickened.
This sauce is ideal with vanilla ice-cream.
CHOCOLATE SAUCE
Makes 150ml (
1
/4 pint)
Preparation time 5 minutes
50g (2oz) plain or milk chocolate
30ml (2tbsp) water
90ml (6tbsp) evaporated milk
5ml (1tsp) cornflour
5ml (1tsp) caster sugar
5ml (1tsp) vanilla essence
1 Heat chocolate and water on 100P for 1 minute,
stir every 30 seconds, until evenly melted.
2 Add the evaporated milk, cornflour and sugar.
Heat on 100P for 2-3 minutes, stirring every
minute. Stir in the vanilla essence.
Serve hot or cold with ice-cream or chocolate
sponge.
Variations:
• Cheese sauce: Stir in 75g (3oz) grated cheese and 5ml (1tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.
• Parsley sauce: Stir 15 - 30ml (1-2tbsp) fresh, chopped parsley into the finished sauce.
Serve with fish.
• Onion sauce: Stir 225g (8oz) cooked onion, finely chopped into the finished sauce. Heat
on 100P for 1 - 2 minutes before serving. Serve with vegetables.
• Sweet white sauce: Omit salt and pepper from basic recipe. Add 15-30ml (1 - 2tbsp) caster
sugar at Stage 2. Serve with puddings as an alternative to custard.
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