Quick Brown Sauce; Basic White Sauce; Mushroom Duxelle; Mustard Marinade - NuWave PIC2 Manual & Complete Cookbook Owner's Manual, Recipes & Tips

Quick Brown Sauce

Yield: 1½ cups
3 tablespoon butter
3 tablespoons flour
1½ cups beef stock or beef bouillon
½ teaspoon thyme
1 teaspoon fresh parsley
Salt and pepper to taste
Directions:
1. Melt butter in a heavy saucepan on
Medium-Low (175°F).
2. Increase temperature to Medium
(275°F) and gradually add flour to
incorporate.
3. Reduce heat to Medium-Low (175°F)
and simmer for several minutes to
remove raw flour taste.
4. In separate saucepan, heat beef
stock.
5. Gradually add beef stock to roux,
continuing to stir until sauce
thickens.
6. Add herbs, and simmer for 2-3
minutes.
7. Check sauce for seasoning and add
salt and pepper if needed.
50 • NuWave PIC2 Complete Cookbook

Basic White Sauce

Yield: 1 cup
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
¼ teaspoon salt
¼ teaspoon white pepper
Directions:
1. Melt butter in 3-quart sauce pan on
Medium-Low (175°F).
2. Stir in flour to make roux.
3. Cook on Medium-Low (175°F) for
5 minutes, stirring constantly. Do not
allow roux to brown.
4. In separate 2-quart sauce pan, heat
milk to boiling point on Medium-High
(375°F).
5. Stir milk into roux gradually, beating
briskly until sauce is thick and
smooth.
6. Simmer for 4 minutes, stirring
occasionally.
7. Season with salt and pepper.
Tip: Keep sauce warm before serving
by holding PIC on Low (100°F).

Mushroom Duxelle

Serves: 4
8 ounces sliced mushrooms
1 tablespoon olive oil
1 medium onion, sliced
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 cup dry red wine
Salt and pepper to taste
Directions:
1. In sauté pan, heat the olive oil on
Medium-High (375°F).
2. Add the onions and sauté for 2
minutes.
3. Add mushrooms, garlic and parsley;
stir for 2 minutes, or until mushrooms
soften.
4. Add red wine and cook until wine is
au sec or cooked into vegetables.
5. Season with salt and pepper.
Tip: This dish pairs perfectly with steak,
chicken and rice.

Mustard Marinade

Serves: 6-8
¼ cup olive oil
¼ cup white wine vinegar
1-2 garlic cloves, grated
1 teaspoon dried oregano, sage or
parsley
2 tablespoons Dijon mustard
Directions:
1. Combine all ingredients in medium
sauce pan.
2. Bring pan to slow boil on Medium-
High (375°F).
3. Turn PIC down to Medium-Low
(175°F) and let simmer for 10
minutes, stirring occasionally.
4. Let marinade cool completely.
5. Pour over meat and refrigerate for 2
hours or over night.
Stocks, Soups & Sauces • 51 • 51