Wolfgang Puck BFAL0010 Bistro collection Manual page 11

Teriyaki Sauce
Makes 1 1/2 cups
INGREDIENTS
1 cup soy sauce
1/2 cup dry sherry or Japanese Sake
1 teaspoon sesame oil
1/3 cup brown sugar
1 teaspoon crushed garlic
1 teaspoon dried minced onion
1/2 teaspoon ground ginger
METHOD
1 Insert the black sauce paddle in the pitcher
2 Add soy sauce, sherry or sake, sesame oil, brown sugar, garlic, onion
and ginger.
3 Cover pitcher with lid and press start button.
4 When unit shuts off automatically, remove pitcher from base.
Pour sauce into a glass bowl.
5 Place meat/poultry in teriyaki sauce, cover and refrigerate for 3
hours or more.
6 Broil or barbecue the chicken, beef or fish, basting frequently with sauce.
Recipe courtesy of Froth Au Lait, Inc.
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Classic Froth
Makes 6 - 8 servings
INGREDIENTS
1 cup fat free, low fat or reduced-fat milk
METHOD
1 Insert the gray froth paddle in the pitcher
2 Pour in desired type of refrigerated milk into the pitcher.
3 Press the start button and let unit run until it shuts off automatically.
4 Allow 30 seconds or more for the hot milk to settle then rotate lid to
the pour position and carefully pour desired amount of hot milk for
Cappuccinos, lattés or other specialty drinks.
5 Remove lid and spoon out the exceptionally rich, thick froth.
Recipe courtesy of Froth Au Lait, Inc.
Flavored Froth
Makes 6 - 8 servings
INGREDIENTS
1 cup fat free, low fat or reduced-fat milk
1 tablespoon favorite flavored coffee syrup
METHOD
1 Insert the gray froth paddle in the pitcher
2 Pour desired amount and type of refrigerated milk into pitcher and
press the start button.
3 Continue heating milk in saucier until froth has formed and the pitcher
feels warm (about 1 1/2 - 2 minutes).
4 While unit is running, hold lid in place and remove flavor hatch. Add
desired flavoring through hatch opening and replace hatch.
5 After cycle automatically ends, lift pitcher off base, remove lid, and
spoon froth onto your favorite beverages or desserts.
Recipe courtesy of Froth Au Lait, Inc.
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