Sauces - Sunbeam DF4400 Instruction Booklet

Sauces

Creamy Caramel Sauce
125g (4oz) butter or margarine
1 ½ cups brown sugar
2 egg yolks
½ cup cold water
¼ teaspoon vanilla essence
Melt butter in cooking vessel on No. 3 and
add sugar. Beat egg yolks and water until
creamy; add to butter and sugar mixture.
Heat to boiling on No. 5, and stirring
constantly, boil for 5 minutes. Turn power
off; add vanilla and cool sauce. Pour into a
jar and store covered in the refrigerator until
required. Stir in a little cream before serving,
if desired. Serve over peaches, baked apples
or ice cream.
Bechamel Sauce (White Sauce)
Makes about 2½ cups
1 small onion
4 whole cloves
2 ½ cups milk
45g butter or margarine
3 tablespoons plain flour
¼ teaspoon salt
Freshly ground black pepper
Stud onion with cloves and place into
cooking vessel with milk. Heat to dial setting
2-4 and warm milk for 10 minutes; strain
milk and set aside. Clean and dry cooking
vessel thoroughly; add butter and melt on
No. 1, blend in flour, salt and pepper; cook
for 1 minute. Gradually add milk; increase
heat to No. 5 and bring to the boil, stirring
constantly. Adjust seasonings if necessary.
Use as required.
Variations: To the recipe for white sauce add
any of the following:
Cheese Sauce: 1 cup grated cheese and ½
teaspoon prepared mustard.
Eggs: 4 hard-cooked eggs, chopped
Parsley Sauce: ¼ cup chopped parsley.
Onion: 2 onions, sliced and sauteed gently in
30g butter, until soft and golden in colour.
Wine Sauce: Use 2 cups milk, add ½ cup
white wine and 2 tablespoons chopped
shallots or spring onions.
Sweet And Sour Sauce
Makes about 2-2 ½ cups
¼ cup oil
1 capsicum, seeded, cut into 25mm pieces
1 onion, cut into wedges
1 carrot, sliced and cooked
1 bamboo shoot, sliced, optional
2 slices drained canned pineapple, chopped
¼ cup sugar
1 tablespoon Chinese wine or dry sherry
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon tomato sauce
2 tablespoons cornflour, blended with ½
cup water
Heat oil in cooking vessel on No. 3; add
capsicum, onion, carrot, and bamboo shoot
and saute for 5 minutes or until tender.
Add pineapple, sugar, sherry, vinegar, soy
and tomato sauce. Heat to boiling on No.
5; stir in blended cornflour. Stir until sauce
thickens and reboils. Serve over fish fillets,
prawns and meat balls, if desired.
31