Panasonic NNCT857 Cookery Book & Operating Instructions page 123

Ingredients
3 egg yolks
30 ml (2tbsp) white wine
vinegar
150g (5oz) chilled,
unsalted butter, cut into
cubes
pepper
Ingredients
1 medium onion, finely
chopped
1 celery stick, finely
chopped
1 carrot, finely chopped
25g (1oz) butter
2 cloves garlic, crushed
2 x 400g (14oz) cans of
tomatoes
3ml (½tsp) each of basil,
oregano and ground bay
leaves
150ml (¼pt) red wine or
vegetable stock
salt and pepper
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Place jug on glass turntable and
cook on HIGH MICROWAVE for 30 secs.
3. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again
and cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec.
stages until sauce is thick and creamy.
4. Season and serve immediately with salmon steaks or aspara-
gus spears.
N.B. This sauce must not boil or the eggs will curdle.
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Place onion, celery, carrot, butter and garlic in casserole.
Place on glass turntable and cook on HIGH MICROWAVE for
4 mins.
2. Add the tomatoes, herbs and wine or stock.
3. Cover and cook on MEDIUM MICROWAVE for 15 mins.
Liquidise then press through a sieve for a smooth sauce.
Season to taste.
121
Serves 4