White Sauce; Cheese Sauce; Hollandaise Sauce - Oster Osterizer Classic Blender User Manual

White Sauce

Thin:
1 tablespoon (15mL) butter and 1 tablespoon (15mL)
cup of milk or cream.
M e d i u m :
2 tablespoons (30mL) butter'and 2 tablespoons (3OmL) all-purpose ffour for each
cup of milk or Cream.
Thick:
3-4 tablespoons (45-60mL)
Put ingredients into Oierizer blender container. Cover and process at PULSE
until well blended. Pour into saucepan and cook over low heat, stirring constantly
until thick. Seasonjo
Serving size 1 tablespoon
Calories

Cheese Sauce

Add 1 cup (250mL) cubed processed American cheese and!M%sp&n
Worcestershire sauce to ingredients for White Sauce. Cover and process at ON
until smooth.
Calories
Hollandaise
1 taMespoon
Put egg yolks, mustard, lemon juice and hot pepper sauce into Osterizer blender
container. Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is compl?tely emulsified. Keep
warm over hot (not boiling) water.
Calories
butter and 3-4 tablespoons (45-60mL)
taste with salt and pepper.
PER SERVING
Fat
42 C h o l e s t e r o l .9.7mg
Fat
72 C h o l e s t e r o l 17.6mg
Sauce
F a t
Cholesterol
ail-purpose flour for each
Weld: approximately 1 cup (25OmL)
S o d i u m
Protein
Sodium
Protein
Weld: I cup, (2OOmL)
. l0.9g Sodium
Protein
Sauces
all-purpose
155mg
2.99