Sauces and Bastes
Even professional chefs grudgingly admit the microwave is a sauce-making marvel. It will produce smooth and creamy white sauces, mayonnaises, zippy salsas, and the essential cranberry, apple, gooseberry, mint and bread sauces. Gravies and bastes to add colour to roast poultry and meat are also here.
Basic White Sauce
Serves 4
The multi-purpose and versatile coating sauce known and appreciated internationally for its smooth and velvety texture and glossy appearance.
300 ml/½ pt/1¼ cups milk
25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/¼ cup plain (all-purpose) flour
Salt and freshly ground black pepper or caster (superfine) sugar
Pour the milk into a jug and warm, uncovered, on Full for 2 minutes. Put the butter or margarine in a 900 ml/1½ pt/3¾ cup bowl. Melt, uncovered, on Defrost for 1 minute. Stir in the flour to form a roux. Heat, uncovered, on Full for 30 seconds. Remove from the microwave and gradually blend in the warm milk. Cook, uncovered, on Full for 3–4 minutes, beating every minute for maximum smoothness, until the sauce comes to the boil and thickens. Season to taste with salt and pepper for a savoury sauce and caster sugar for a sweet one.
Béchamel Sauce
Serves 4
This the aristocratic version of Basic White Sauce, named after a steward of Louis XIV. It is important in the great kitchens of the western world and is deceptively easy to make. Use only for savoury dishes.
300 ml/½ pt/1¼ cups milk
1 bouquet garni sachet
1 bay leaf
1 small onion, peeled and quartered
2 large parsley sprigs
1.5 ml/¼ tsp grated nutmeg
25 g/1 oz/2 tbsp butter or margarine
25 g/1 oz/¼ cup plain (all-purpose) flour
Salt and freshly ground black pepper
Pour the milk into a 900 ml/1½ pt/3¾ cup jug. Add the bouquet garni, bay leaf, onion, parsley and nutmeg. Cover with a saucer and bring just up to the boil, allowing 5–6 minutes on Defrost. Remove from the microwave, keep covered, and allow to cool to lukewarm. Strain. Put the butter or margarine in a 900 ml/1½ pt/3¾ cup bowl. Melt, uncovered, on Defrost for 1 minute. Stir in the flour to form a roux. Heat, uncovered, on Full for 30 seconds. Remove from the microwave and gradually blend in the flavoured milk. Cook, uncovered, on Full for 3–4 minutes, beating every minute for maximum smoothness, until the sauce comes to the boil and thickens. Season to taste with salt and pepper.
Caper Sauce
Serves 4
For skate, herring, mackerel and lamb.
Prepare as for Basic White Sauce, but add 20 ml/4 tsp drained and chopped capers half-way through the cooking time.
Cheese Sauce
Serves 4
For bacon and gammon, fish, poultry and vegetables.
Prepare as for Basic White Sauce, but add 50–75 g/2–3 oz/½–¾ cup grated hard cheese and 5 ml/1 tsp made mustard half-way through the cooking time.
Mornay Sauce
Serves 4
A close relation of Cheese Sauce, also for bacon and gammon, fish, poultry and vegetables.
Prepare as for Basic White Sauce, but use milk seasoned with salt and freshly ground black pepper and add 50–75 g/2–3 oz/½–¾ cup grated Gruyère (Swiss) cheese half-way through the cooking time.
Egg Sauce
Serves 4
Also known as Dutch Egg Sauce or Mock Hollandaise. For fish and poultry.
Prepare as for Basic White Sauce, but add 2 chopped hard-boiled (hard-cooked) eggs with the seasoning.
Mushroom Sauce
Serves 4
For fish and poultry and egg dishes such as omelettes.
Heat 50 g/2 oz/½ cup thinly sliced mushrooms with 10 ml/2 tsp butter on Full for 1½ minutes. Mix into the prepared Basic White Sauce half-way through the cooking time. Season to taste with ground nutmeg.
Mustard Sauce
Serves 4
Serve with pork and gammon, offal and oily fish such as mackerel and herring.
Prepare as for Basic White Sauce, but add 10–15 ml/2–3 tsp English made mustard and 10 ml/2 tsp lemon juice with the seasoning.
Onion Sauce
Serves 4
For grilled (broiled) and roast lamb.
Chop 1 onion and put into a small dish with 25 ml/1½ tbsp cold water and 1.5 ml/¼ tsp salt. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 4–5 minutes until soft. Mix into the prepared Basic White Sauce.
Parsley Sauce
Serves 4
For fish, vegetables, poultry and boiled bacon.
Prepare as for Basic White Sauce, but add 45–60 ml/3–4 tbsp chopped parsley with the seasoning.
Watercress Sauce
Serves 4
For fish and poultry.
Prepare as for Basic White Sauce, but add 45–60 ml/3–4 tbsp chopped watercress with the seasoning.
Pouring Sauce
Serves 4
Prepare as for Basic White Sauce, but reduce the flour to 15 g/½ oz/1 tbsp. Either season with salt and pepper and use as a white ‘gravy’, or sweeten with sugar and serve over steamed or baked pudding.
All-in-one Sauce
Serves 4
A high-speed version of Basic White Sauce.
25 g/1 oz/¼ cup plain (all-purpose) flour
300 ml/½ pt/1¼ cups milk
25 g/1 oz/2 tbsp butter or margarine
Salt and freshly ground black pepper or caster (superfine) sugar
Whisk the flour into the milk in a bowl, then add the butter or margarine. Cook, uncovered, on Full for 6–6½ minutes, whisking four or five times, until thick and smooth. Flavour to taste.
Hollandaise Sauce
Serves 6–8
One of the great sauces of our time, Hollandaise made conventionally needs skill and culinary artistry. In the microwave it behaves as though you were a chef of unquestionable brilliance. Use it with poached salmon and trout, broccoli and cauliflower, with artichokes and asparagus.
125 g/4 oz/½ cup slightly salted butter
15 ml/1 tbsp lemon juice, strained
2 egg yolks
Salt and freshly ground black pepper
A pinch of caster (superfine) sugar
Put the butter in a 900 ml/1½ pt/3¾ cup jug or dish. Melt, uncovered, on Full for 1½ minutes until hot and bubbling. Add the lemon juice and egg yolks and whisk thoroughly. Return to the microwave and cook on Full for 30 seconds. Stir briskly. The sauce is ready when it is as thick as cold custard and clings to the whisk; if not, cook for a further 15 seconds. Season to taste, then add the sugar to counteract the sharpness of the lemon juice. Serve warm. Watch the cooking time very carefully because Hollandaise that refuses to thicken and looks curdled has been overcooked. One remedy is to beat in 30–45 ml/2–3 tbsp very cold water; a second is to beat in 30 ml/2 tbsp double (heavy) cream; a third is to beat the curdled sauce into a fresh egg yolk and return to the microwave for a few seconds until thick and smooth.
Short-cut Béarnaise Sauce
Serves 6–8
Recommended for steaks and rare roast beef.
Prepare as for Hollandaise Sauce, but substitute wine vinegar for the lemon juice and add 2.5 ml/½ tsp dried tarragon with the seasoning and sugar.
Maltese Sauce
Serves 6–8
For freshwater fish and poultry.
Prepare as for Hollandaise Sauce, but stir in 5 ml/1 tsp very finely grated orange peel with the seasoning and sugar.
Mayonnaise Sauce
Makes 600 ml/1 pt/2½ cups
Because of the current disquiet associated with eating raw egg yolk, the eggs in this mayonnaise are blended with very hot liquid, which is equivalent to being partially cooked and is therefore safer than standard home-made mayonnaise based on entirely raw yolks. The texture is thinner than traditional mayonnaise but, when cold, is thick enough to coat foods satisfactorily. It is also excellent as a mixer sauce with coleslaw and potato salad.
600 ml/1 pt/2½ cups sunflower or safflower oil
30 ml/2 tbsp lemon juice
15 ml/1 tbsp wine or cider vinegar
2.5 ml/½ tsp caster (superfine) sugar
15–20 ml/3–4 tsp salt
5 ml/1 tsp made mustard
2 large eggs
Spoon 75 ml/5 tbsp of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 3–4 minutes until very hot. Break the eggs into a blender and add the hot oil mixture. Run the machine until smooth. With the machine still running but the lid removed, add the remaining oil in a thin steady stream. Transfer to a bowl. Cover and chill until cold and thick. Keep refrigerated in screw-topped jar and use as required.
Cocktail Sauce
Makes 600 ml/1 pt/2½ cups
A classic for seafood.
Prepare as for Mayonnaise Sauce. After it has thickened, stir in 30 ml/2 tbsp tomato purée (paste), 10 ml/2 tsp horseradish, a dash of hot pepper sauce such as Tabasco and 5 ml/1 tsp Worcestershire sauce.
Louis Sauce
Makes 600 ml/1 pt/2½ cups
A sauce from San Francisco created in the early twentieth century by a chef called Louis Diat. It is specially for crab salad.
600 ml/1 pt/2½ cups sunflower or safflower oil
30 ml/2 tbsp lemon juice
15 ml/1 tbsp wine or cider vinegar
2.5 ml/½ tsp caster (superfine) sugar
15–20 ml/3–4 tsp salt
5 ml/1 tsp made mustard
2 large eggs
Chilli or hot pepper sauce
60 ml/4 tbsp whipping cream, softly whipped
¼ green (bell) pepper, seeded and finely chopped
15 ml/1 tbsp finely chopped spring onion (scallion)
Juice of ½ small lemon
Spoon 75 ml/5 tbsp of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 3–4 minutes until very hot. Break the eggs into a blender and add the hot oil mixture. Run the machine until smooth. With the machine still running but the lid removed, add the remaining oil in a thin steady stream. Transfer to a bowl. Cover and chill until cold and thick. Stir in chilli or hot pepper sauce to make it gently hot, then add the cream, green pepper, spring onion and lemon juice. Keep refrigerated in a screw-topped jar and use as required.
Thousand Island Dressing
Makes 600 ml/1 pt/2½ cups
600 ml/1 pt/2½ cups sunflower or safflower oil
30 ml/2 tbsp lemon juice
15 ml/1 tbsp wine or cider vinegar
2.5 ml/½ tsp caster (superfine) sugar
15–20 ml/3–4 tsp salt
5 ml/1 tsp made mustard
2 large eggs
A dash of chilli or hot pepper sauce
1–2 hard-boiled (hard-cooked) eggs (pages 98–9), finely chopped
30–45 ml/2–3 tbsp tomato ketchup (catsup)
15 ml/1 tbsp finely chopped onion
15 ml/1 tbsp chopped parsley
30 ml/2 tbsp chopped stuffed olives (optional)
30 ml/2 tbsp whipped cream (optional)
Spoon 75 ml/5 tbsp of the oil into a small bowl. Add the lemon juice, vinegar, sugar, salt and mustard. Heat, uncovered, on Defrost for 3–4 minutes until very hot. Break the eggs into a blender and add the hot oil mixture. Run the machine until smooth. With the machine still running but the lid removed, add the remaining oil in a thin steady stream. Transfer to a bowl. Cover and chill until cold and thick. Stir in the chilli or hot pepper sauce, chopped eggs, tomato ketchup, onion, parsley and olives and cream, if using. Keep refrigerated in a screw-topped jar and use as required.
Green Sauce
Makes 600 ml/1 pt/2½ cups
Designed for fish.
Prepare as for Mayonnaise Sauce. After it has thickened, stir in 15 ml/1 tbsp chopped parsley, 15 ml/1 tbsp snipped chives and 15 ml/1 tbsp watercress. A little chopped tarragon may also be added.
Rémoulade Sauce
Makes 600 ml/1 pt/2½ cups
Superb with cold meats, beef in particular, and fish dishes.
Prepare as for Mayonnaise Sauce. After it has thickened, mix in 4 chopped anchovy fillets in oil, 5 ml/1 tsp French mustard, 5 ml/1 tsp chopped tarragon and 5 ml/1 tsp chopped parsley, 10 ml/2 tsp chopped gherkins (cornichons) and 10 ml/2 tsp chopped capers. A little chopped chervil may also be added.
Sauce Tartare
Makes 600 ml/1 pt/2½ cups
For fish.
Prepare as for Mayonnaise Sauce. After it has thickened, stir in 45 ml/3 tbsp chopped gherkins (cornichons), 30 ml/2 tbsp chopped parsley and 15 ml/1 tbsp finely chopped capers.
No-egg Mayonnaise-style Dressing
Serves 4
60 ml/4 tbsp cold water
90 ml/6 tbsp sunflower oil
1 oz/25 g/1/3 cup milk powder (non-fat dry milk)
2.5 ml/½ tsp salt
2.5 ml/½ tsp mustard powder
20 ml/4 tsp wine or cider vinegar
10 ml/2 tsp lemon juice
A pinch of sugar
Pour the water into a small bowl. Heat, uncovered, on Full for 1 minute until hot. Pour into blender or food processor and add all the remaining ingredients. Run the machine until smooth. Spoon into small bowl, cover and chill until cold. The dressing thickens up considerably if left overnight but can be thinned down to the desired consistency with warm water.
Mint Sauce
Serves 4–5
A very British sauce for roast lamb.
60 ml/4 tbsp finely chopped fresh mint leaves
60 ml/4 tbsp water
15 ml/1 tbsp caster (superfine) sugar
75 ml/5 tbsp malt vinegar
Salt and freshly ground black pepper
Put all the ingredients into a measuring cup. Heat, uncovered, on Full for 3 minutes. Serve cold.
Orange Sauce
serves 6–8
For cold meats and barbecued foods.
225 g/8 oz/1 cup redcurrant jelly (clear conserve)
Finely grated peel and juice of 1 orange
10 ml/2 tsp Grand Marnier
Put the redcurrant jelly with the orange peel and juice in a 1.25 litre/2¼ pt/5½ cup measuring jug. Heat, uncovered, on Defrost for 5–6 minutes, stirring three or four times, until the jelly melts. Allow the sauce to cool, then mix in the Grand Marnier. Serve cold.
Jellied Mixed Herb Sauce
Serves 8–10
For lamb.
450 ml/¾ pt/2 cups white grape or apple juice
15 ml/1 tbsp powdered gelatine
2.5 ml/½ tsp salt
30 ml/2 tbsp chopped mint
45 ml/3 tbsp snipped chives
40 ml/2½ tbsp chopped coriander (cilantro) leaves
Pour 45 ml/3 tbsp of the fruit juice into a 1.25 litre/2¼ pt/5½ cup bowl. Stir in the gelatine. Allow to stand for 5 minutes to soften. Melt, uncovered, on Defrost for 2–2½ minutes. Stir in the remaining juice with the salt. Cover when cold and chill until just beginning to thicken and set round the edge. Mix in all the remaining ingredients. Transfer to a small serving dish and chill until set completely. Spoon out on to plates to serve.
Jellied Herb Sauce with Lemon
Serves 8–10
For fish.
Prepare as for Jellied Mixed Herb Sauce, but substitute chopped parsley for the coriander (cilantro) and add 10 ml/2 tsp grated lemon rind with the other ingredients.
Salsa
Serves 6
A simple version of the trendy Mexican sauce-cum-condiment which can be used as a dip or eaten with Mexican-style food. It also adds a bit of character to roasts and grilled (broiled) foods, bland cheeses like Mozzarella and omelettes. Some salsas are left uncooked, but heating this rather chunky version has a mellowing effect on the flavours.
3 large tomatoes, blanched, skinned, seeded and chopped
1 sweet or Spanish onion, finely grated
1–2 whole green chillies, seeded and finely chopped
1–2 garlic cloves, crushed
30 ml/2 tbsp chopped coriander (cilantro) leaves
5–10 ml/1–2 tsp salt
Place the tomatoes in a 1.25 litre/2¼ pt/5½ cup bowl with the onion, chilli and garlic. Cover with a plate and heat on Full for 3 minutes. Allow to cool completely. Stir in the coriander and salt before serving.
Smooth Salsa
Serves 6
Prepare as for Salsa, but transfer the ingredients to a blender after cooking and work to a smooth purée before adding the coriander and salt.
Extra-hot Salsa
Serves 6
Prepare as for Salsa, but double or even treble the quantity of green chillies. Take care when eating.
Coriander Salsa
Serves 6
Prepare as for Salsa, but increase the quantity of coriander (cilantro) to 25 g/1 oz/¼ cup.
Apple Sauce
Serves 4
Obligatory for roast pork, duck and goose.
450 g/1 lb cooking (tart) apples, peeled, quartered, cored and thinly sliced
45 ml/3 tbsp boiling water
10–15 ml/2–3 tsp granulated sugar
10 ml/2 tsp butter or margarine
Put the apples in a 1.25 litre/2¼ pt/5½ cup bowl with the water. Cover with a plate and cook on Full for 7–8 minutes until soft and pulpy, stirring twice. Beat until smooth. Mix in the sugar and butter or margarine. Serve warm or cold.
Mrs Beeton’s Brown Apple Sauce
Serves 4
Prepare as for Apple Sauce, but cook the apples with a thin gravy instead of water.
Gooseberry Sauce
Serves 4
An old English sauce, traditionally served with goose, duck and mackerel.
Prepare as for Apple Sauce, but substitute 225 g/8 oz/2 cups trimmed gooseberries for the apples and add 5 ml/1 tsp finely grated lemon peel with the other ingredients.
Salsa with Sweetcorn
Serves 4
For barbecued foods.
10 ml/2 tsp corn oil
3 spring onions (scallions), finely chopped
30 ml/2 tbsp finely chopped coriander (cilantro) leaves
1 canned red pimiento, drained and chopped
2 large beef tomatoes, blanched, skinned, seeded and chopped
175 g/6 oz/1½ cups frozen sweetcorn (corn), thawed
10 ml/2 tsp jalapeno sauce
10 ml/2 tsp fresh lime juice
5 ml/1 tsp salt
Pour the oil into a 1.25 litre/2¼ pt/5½ cup bowl. Add the onions, coriander and pimiento. Cook, uncovered, on Full for 2½ minutes, stirring once. Mix in the tomatoes and sweetcorn. Cover with a plate and heat on Full for 2 minutes. Allow to cool completely. Stir in the remaining ingredients.
Austrian Apple and Horseradish Sauce
Serves 6–8
An example of the unusual and the unexpected, a remarkable hot sauce for beef.
450 g/1 lb cooking (tart) apples, peeled, quartered, cored and thinly sliced
30 ml/2 tbsp boiling water
10 ml/2 tsp icing (confectioners’) sugar, sifted
30 ml/2 tbsp blanched and finely chopped almonds
15–45 ml/1–3 tbsp finely grated fresh horseradish or 30–45 ml/2–3 tbsp creamed horseradish
2.5–5 ml/½–1 tsp salt
10 ml/2 tsp malt vinegar
Put the apples in a 1.25 litre/2¼ pt/5½ cup bowl with the water. Cover with a plate and cook on Full for 7–8 minutes until soft and pulpy, stirring twice. Stir in all the remaining ingredients. Cover as before and cook on Full for 1½ minutes. Serve hot.
Garlic Sauce
Serves 4–6
An extremely garlicky sauce from Italy, designed for tossing into hot pasta dishes.
45 ml/3 tbsp olive oil
50 g/2 oz/¼ cup butter
6 garlic cloves, crushed
30 ml/2 tbsp finely chopped parsley
2.5 ml/½ tsp dried basil
2.5–5 ml/½–1 tsp salt
Freshly ground black pepper, to taste
Put all the ingredients in a 600 ml/1 pt/2½ cup bowl. Cover with a plate and warm on Defrost for 3–4 minutes, stirring once. Toss with piping hot spaghetti or other pasta and eat straight away.
Apple and Horseradish Sauce
Serves 6–8
An apple sauce from Romania, to serve with chicken.
50 g/2 oz/¼ cup butter
2 large cooking (tart) apples, peeled and grated
50 g/2 oz/½ cup plain (all-purpose) flour
450 ml/¾ pt/2 cups hot chicken stock
5–10 ml/1–2 tsp grated horseradish or 10 ml/2 tsp horseradish sauce
Salt
150 ml/¼ pt/2/3 cup whipping cream, whipped until thick
Sifted icing (confectioners’) sugar (optional)
Put the butter in a 1.5 litre/2½ pt/6 cup bowl and heat, uncovered, on Full for 1¼ minutes. Mix in the apples and cook, uncovered, on Full for 3 minutes, stirring once. Stir in the flour and cook on Full for 20 seconds. Gradually blend in the hot stock. Cook, uncovered, on Full for 4–5 minutes, whisking every minute, until smoothly thickened. Stir in the horseradish, season to taste with salt, then fold in the cream. If the sauce is too sour for personal taste, stir in a little icing sugar. Serve straight away.
Bread Sauce
Serves 6–8
A vintage tradition with poultry.
300 ml/½ pt/1¼ cups milk
1 bouquet garni sachet
1 bay leaf
1 small onion, peeled and quartered
2 large parsley sprigs
1.5 ml/¼ tsp grated nutmeg
65 g/2½ oz fresh white breadcrumbs from crustless bread
15–25 g/½–1 oz/1–2 tbsp butter or margarine
Salt and freshly ground black pepper
Pour the milk into a 900 ml/1½ pt/3¾ cup jug. Add the bouquet garni, bay leaf, onion, parsley and nutmeg. Cover with a saucer and bring just to the boil on Defrost, allowing about 5–6 minutes. Remove from the microwave, keep covered and allow to cool to lukewarm. Strain. Add the crumbs. Cook, uncovered, on Defrost until thickened, allowing about 4–6 minutes and stirring every minute. Mix in the butter or margarine and season to taste. Reheat, uncovered, on Defrost for 1 minute.
Brown Bread Sauce
Serves 6–8
Prepare as for Bread Sauce, but substitute fresh breadcrumbs from crustless brown bread in place of the white.
Cranberry Sauce
Serves 6–8
A sweet-sour, fruity winter sauce and a sparkling and brilliant accompaniment for poultry.
225 g/8 oz/2 cups cranberries, thawed if frozen
150 ml/¼ pt/2/3 cup water
175 g/6 oz/¾ cup granulated sugar
5 ml/1 tsp finely grated lemon peel
Put all the ingredients in a 1.25 litre/2¼ pt/5½ cup bowl. Cover with a plate and cook on Full for 8–8½ minutes, stirring twice and crushing the fruit against the side of the bowl, until the fruit is soft. Remove from the microwave, keep covered and serve when cold. Keep any leftovers refrigerated in a covered container.
Cranberry Wine Sauce
Serves 6–8
Prepare as for Cranberry Sauce, but substitute red wine for the water.
Cranberry Orange Sauce
Serves 6–8
Prepare as for Cranberry Sauce, but substitute orange juice for the water.
Cranberry and Apple Sauce
Serves 6–8
Prepare as for Cranberry Sauce, but substitute 1 sliced cooking (tart) apple for half the cranberries.
Cumberland Sauce
Serves 6
A full-bodied and typically English sauce for ham, pork and tongue.
5 ml/1 tsp mild made mustard
30 ml/2 tbsp light soft brown sugar
1.5 ml/¼ tsp ground ginger
A pinch of cayenne pepper
300 ml/½ pt/1¼ cups dry white wine or port
2 whole cloves
15 ml/1 tbsp cornflour (cornstarch)
30 ml/2 tbsp cold water
60 ml/4 tbsp redcurrant jelly (clear conserve)
5 ml/1 tsp grated orange peel
5 ml/1 tsp grated lemon peel
Juice of 1 small orange
Juice of 1 lemon
Put the mustard, sugar, ginger, cayenne, wine or port and cloves in a 1.25 litre/2¼ pt/5½ cup bowl and heat, uncovered, on Full for 6 minutes, stirring three times. Meanwhile, mix the cornflour smoothly with the cold water. Mix into the wine mixture with the remaining ingredients. Heat, uncovered, on Full for 4–6 minutes, stirring every minute, until the sauce is thickened and smooth and the jelly has melted. Serve hot.
Slovenian Wine Sauce
Serves 4–6
A vegetable purée and wine sauce enriched with cream. It goes particularly well with venison and pigeon.
50 g/2 oz/¼ cup salted butter
2 carrots, finely grated
30 ml/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups dry white wine
100 g/3½ oz mushrooms, sliced
1 small bay leaf
Salt and freshly ground black pepper
150 ml/¼ pt/2/3 cup soured (dairy sour) cream
Put the butter in a 1.25 litre/2¼ pt/5½ cup bowl and heat, uncovered, on Full for 1¼ minutes. Add the carrots. Two-thirds cover with a plate and cook on Full for 4 minutes, stirring twice. Mix in the flour, wine, mushrooms and bay leaf. Cover with a plate and cook on Full for 6–7 minutes until the ingredients are tender. Remove the bay leaf and season to taste. Transfer to a blender or food processor and work to a smooth purée. Return to the dish and stir in the cream. Reheat on Full for 1–1½ minutes.
Thin Gravy for Poultry
Serves 6
15 ml/1 tbsp cornflour (cornstarch)
25 ml/1½ tbsp cold water
1 chicken or vegetable stock cube or 7.5 ml/1½ tsp brown gravy powder
300 ml/½ pt/1¼ cups stock, including pan juices from a roast chicken or turkey
Salt and freshly ground black pepper
Blend the cornflour smoothly with the cold water in a 900 ml/1½ pt/3¾ cup bowl or jug. Crumble in the stock cube or mix in the gravy powder. Stir in the stock. Cook, uncovered, on Full for 4–6 minutes, stirring every minute, until the gravy has thickened slightly. Season to taste before serving.
Thick Gravy for Meat
Serves 6
Prepare as for Thin Gravy for Poultry, but use 30 ml/2 tbsp cornflour (cornstarch) mixed with 40 ml/2½ tbsp cold water.
Short-cut Oriental Sauce
Serves 6–8
A cross between an Indian and a Malaysian sauce, this is a marvellous vehicle for adding flavour to leftover cold meat and sausages.
300 ml/10 fl oz/1 can condensed cream of celery or mushroom soup
150 ml/¼ pt/2/3 cup boiling water
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp mild or hot curry paste
1 garlic clove, crushed
5 ml/1 tsp turmeric
30 ml/2 tbsp fruit chutney
15 ml/1 tbsp crunchy peanut butter
20 ml/4 tsp desiccated (shredded) coconut
Pour the soup into a 1.25 litre/2¼ pt/5½ cup bowl with half the water. Add all the remaining ingredients except the coconut. Cover with a plate and heat on Full for 4 minutes, whisking every minute. Allow to stand for 2 minutes. Whisk in the remaining water and the coconut. Reheat, uncovered on Full for 1 minute.
Indonesian-style Peanut Sauce
Serves 6–8
In the Far East this sauce is served over assorted cold cooked vegetables, rather like a salad dressing, but it can also be used as a punchy sauce for barbecued foods and meat on skewers.
15 ml/1 tbsp corn oil
2 onions, finely chopped
1 garlic clove, crushed
350 g/12 oz/1½ cups smooth peanut butter
10 ml/2 tsp light soft brown sugar
Juice of 1 small lemon
600 ml/1 pt/2½ cups boiling water
30 ml/2 tbsp brown table sauce
Salt and freshly ground black pepper
Pour the oil into a 1.25 litre/2¼ pt/5½ cup bowl. Heat on Full for 30 seconds. Stir in the onions and garlic. Cook, uncovered, on Full for 6 minutes, stirring three times. Mix in the peanut butter, sugar, lemon juice and half the water. Cook, uncovered, on Full for 2–3 minutes, stirring three times, until the sauce looks like porridge in texture. Remove from the microwave. Thin down the sauce by whisking in the remaining water, then season with the brown sauce and salt and pepper to taste.
Creole Sauce
Serves 6–8
A jazzy sauce from the Mississippi, featuring sunset colours and an abundance of Mediterranean produce. It goes well with eggs, poultry, beef and even makes a vegetarian topping for fluffy mashed potatoes or rice.
20 ml/4 tsp corn oil
1 large onion, grated
1 garlic clove, crushed
30 ml/2 tbsp stoned (pitted) green olives, chopped
½ small green (bell) pepper, seeded and finely chopped
50 g/2 oz mushrooms, chopped
1 small bay leaf
400 g/14 oz/1 large can chopped tomatoes
15 ml/1 tbsp chopped basil leaves
15 ml/1 tbsp chopped parsley
10 ml/2 tsp dark soft brown sugar
5 ml/1 tsp salt
5 ml/1 tsp Tabasco or any other hot pepper sauce
5 cm/2 inch strip lemon peel
Put the oil, onion and garlic in a 2 litre/3½ pt/8½ cup bowl. Cook, uncovered, on Full for 6 minutes, stirring three times. Mix in the olives, green pepper and mushrooms. Cook, uncovered, on Full for 2 minutes. Stir in all the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6–7 minutes, turning the bowl three times, until the sauce is hot. Allow to stand for 2 minutes before using.
Quick Creole Sauce
Serves 4–6
30 ml/2 tbsp dried (bell) pepper flakes
300 ml/10 fl oz/1 can condensed tomato soup
75 ml/5 tbsp boiling water
2.5 ml/½ tsp dried oregano
5 ml/1 tsp light soft brown sugar
5 ml/1 tsp Worcestershire sauce
Cover the pepper flakes with boiling water and leave for 3 minutes. Drain thoroughly. Put the soup and measured boiling water in a 1.25 litre/2¼ pt/5½ cup dish and beat until smooth. Mix in the remaining ingredients. Heat, uncovered, on Full for 4–5 minutes, stirring three times, until very hot.
Newburg Sauce
Serves 4
Associated primarily with lobster, this grandiose sauce goes equally well with many other shellfish, crab in particular.
25 g/1 oz/2 tbsp butter
1 small onion, grated
30 ml/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups single (light) cream, heated to lukewarm
3 egg yolks
60 ml/4 tbsp dry sherry or white port
Salt and freshly ground black pepper
Melt the butter, uncovered, on Full for 1 minute in a 900 ml/1½ pt/3¾ cup bowl. Add the onion and cook, uncovered, on Full for 1 minute, stirring once. Stir in the flour and cook, uncovered, on Full for 1 minute. Gradually blend in the cream. Cook, uncovered, on Full for 4–4½ minutes, whisking every minute, until thickened and smooth. Beat together the egg yolks and sherry or port. Add to the sauce and season to taste. Return to the microwave and cook, uncovered, on Defrost for 1–1½ minutes. Whisk and serve.
Piquant Brown Sauce
Serves 4–6
Based on a classic French sauce, this is a cheat’s version that turns up trumps for grilled (broiled) foods and roasts and old family friends like sausages, toad-in-the-hole and corned beef.
300 ml/10 fl oz/1 can condensed oxtail soup
75 ml/5 tbsp boiling water
15 ml/1 tbsp chopped coriander (cilantro) leaves
15 ml/1 tbsp chopped parsley
15 ml/1 tbsp chopped capers
15 ml/1 tbsp chopped gherkins (cornichons)
2.5 ml/½ tsp dried mixed herbs
15 ml/1 tbsp brown table sauce
15 ml/1 tbsp port
Salt and freshly ground black pepper
Put all the ingredients in a 1.25 litre/2¼ pt/5½ cup bowl and heat, uncovered, on Full for 5 minutes, whisking every minute, until hot and smooth.
Piquant Sauce with Pickled Walnuts
Serves 4–6
Prepare as for Piquant Brown Sauce, but substitute 15 ml/1 tbsp chopped pickled walnuts for the capers.
Portuguese Sauce
Serves 6
The lovely flavour of this fresh tomato sauce does wondrous things to salmon and also cheers up roasted chicken and turkey.
30 ml/2 tbsp olive oil
1 onion, finely grated
2 rashers (slices) streaky bacon, finely chopped
1–2 garlic cloves, crushed
1 small carrot, grated
30 ml/2 tbsp plain (all-purpose) flour
5 tomatoes, blanched, skinned and chopped
45 ml/3 tbsp tomato purée (paste)
150 ml/¼ pt/2/3 cup boiling meat or vegetable stock
10 ml/2 tsp pickling spice, tied in a piece of muslin
10 ml/2 tsp dark soft brown sugar
5 ml/1 tsp salt
5 cm/2 in strip lemon peel
10 ml/2 tsp fresh lemon juice
Freshly ground black pepper
Put the oil, onion, bacon, garlic and carrot in a 2 litre/3½ pt/8½ cup bowl. Cook, uncovered, on Full for 4 minutes, stirring twice. Mix in the flour and cook on Full for 1 minute. Stir in all the remaining ingredients, adding pepper to taste. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on full for 7 minutes, turning twice. Allow to stand for 3 minutes. Strain into a clean dish. Cover with a plate and reheat on Full for 2–3 minutes before serving.
Rustic Tomato Sauce
Serves 4–6
30 ml/2 tbsp olive oil
1 onion, very finely chopped
2 celery stalks, finely chopped
1 rasher (slice) streaky bacon, finely chopped
1 small carrot, grated
1 garlic clove, crushed
25 ml/1½ tbsp plain (all-purpose) flour
400 g/14 oz/1 large can plum tomatoes, mashed
30 ml/2 tbsp tomato purée (paste)
10 ml/2 tsp dark soft brown sugar
1.5 ml/¼ tsp grated nutmeg
2.5 ml/½ tsp salt
150 ml/¼ pt/2/3 cup boiling stock or water
Put the oil in a 2 litre/3½ pt/8½ cup bowl. Mix in the onion, celery, bacon, carrot and garlic. Cook, uncovered, on Full for 4½ minutes, stirring twice. Mix in the flour. Cook, uncovered, on Full for 30 seconds. Add all the remaining ingredients and stir thoroughly to mix. Part-cover with a plate and cook on Full for 7 minutes, stirring three times. Allow to stand for 2 minutes.
Curried Turkey Sauce for Jacket Potatoes
Serves 6
15 ml/1 tbsp corn oil
2 onions, chopped
20 ml/4 tsp mild, medium or hot curry powder
350 g/12 oz/3 cups minced (ground) turkey
20 ml/4 tsp plain flour
150 ml/¼ pt/2/3 cup canned coconut milk
150 ml/¼ pt/2/3 cup water
30 ml/2 tbsp tomato purée (paste)
15 ml/1 tbsp fruit chutney
5 ml/1 tsp salt
Juice of 1 lime
30 ml/2 tbsp apple juice
150 ml/¼ pt/2/3 cup thick plain yoghurt
Pour the oil into a 1.25 litre/2¼ pt/5½ cup bowl. Heat on Full for 30 seconds. Mix in the onions and curry powder. Cook, uncovered, on Full for 5 minutes, stirring three times. Stir in the turkey. Cover with a plate and cook on Full for 6 minutes, stirring with a fork three or four times to keep the turkey crumbly. Mix in all the remaining ingredients except the yoghurt. Cover as before and cook on Full for 4 minutes, stirring twice. Allow to stand for 4 minutes. Spoon into split jacket potatoes and top each with a dollop of thick yoghurt.
Tandoori Turkey Sauce for Jacket Potatoes
Serves 6
Prepare as for Curried Turkey Sauce for Jacket Potatoes, but substitute tandoori powder for curry powder.
Hot Chilli Beef Sauce for Jacket Potatoes
Serves 6
60 ml/4 tbsp corn or sunflower oil
2 onions, chopped
2 cloves garlic, crushed
350 g/12 oz/3 cups lean minced (ground) beef
30 ml/2 tbsp plain (all-purpose) flour
2.5–10 ml/½–2 tsp chilli powder
30 ml/2 tbsp tomato purée (paste)
300 ml/½ pt/1¼ cups hot water
5 ml/1 tsp salt
45 ml/3 tbsp dry cider
Pour the oil into a 1.25 litre/2¼ pt/5½ cup dish. Mix in the onions and garlic. Cook, uncovered, on Full for 5 minutes, stirring twice. Stir in the beef. Cover with a plate and cook on Full for 6 minutes, stirring with a fork three or four times to keep the meat crumbly. Stir in the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes, turning the dish twice, until bubbling. Allow to stand for 5 minutes. Stir round, then spoon into split jacket potatoes.
Chop House Sauce
Serves 4
An assertive sauce from Edwardian days for grilled chops, chicken and steaks. A little goes a long way, which is why the quantities are small.
15 ml/1 tbsp tomato ketchup (catsup)
5–10 ml/1–2 tsp anchovy essence (extract)
5 ml/1 tsp English made mustard
15 ml/1 tbsp wine vinegar
45 ml/3 tbsp double (heavy) cream
2.5 ml/½ tsp Worcestershire sauce
A dash of hot pepper sauce
Put all the ingredients in a 600 ml/1 pt/2½ cup measuring jug. Warm through, uncovered, on Full for 1¼ –1½ minutes, stirring twice, until hot but not boiling. Use straight away.
Hot Cheese and Carrot Sauce for Jacket Potatoes
Serves 4
A vegetarian sauce with a zippy temperament.
25 g/1 oz/2 tbsp butter or margarine
1 large carrot, grated
30 ml/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups warmed milk
5 ml/1 tsp mustard powder
1.5 ml/¼ tsp cayenne pepper
A pinch of ground nutmeg
2.5 ml/½ tsp salt
2.5 ml/½ tsp dried marjoram
50 g/2 oz/½ cup grated cheese
Put the butter or margarine in a 1.25 litre/2¼ pt/5½ cup dish. Melt, uncovered, on Defrost for 1 minute. Stir in the carrot. Cook, uncovered, on Full for 4 minutes, stirring twice. Mix in the flour. Cook, uncovered, on Full for 30 seconds, then gradually blend in the warmed milk. Cook, uncovered, on Full for 4 minutes, stirring vigorously every minute. Stir in the remaining ingredients. Cook on Full for 30 seconds. Stir round and spoon into split jacket potatoes.
Basting Sauces
Brushed over meat joints, poultry and foods on the barbecue, bastes increase browning and make them look more appetising. They also add to the flavour and can be used as a basis for gravy and savoury sauces.
Butter Baste
Makes about 60 ml/4 tbsp
25 g/1 oz/2 tbsp butter or margarine, at kitchen temperature
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp paprika
5 ml/1 tsp Worcestershire sauce
5 ml/1 tsp light soft brown sugar
Melt the butter, uncovered, on Defrost for 1–1½ minutes. Stir in the remaining ingredients. Reheat on Defrost for 30 seconds and use as required.
Spicy Curry Baste
Makes about 60 ml/4 tbsp
Prepare as for Butter Baste, but stir in 5 ml/1 tsp mild curry powder, 5 ml/1 tsp mustard powder, 2.5 ml/½ tsp garlic salt and a pinch of turmeric with the remaining ingredients.
Jalapeno Mexican Barbecue Baste
Serves 6
You can’t mistake the south-of-the-border kick from this one, which perks up barbecued pork and chicken like nothing else.
150 ml/¼ pt/2/3 cup French dressing
45 ml/3 tbsp tomato ketchup (catsup)
15 ml/1 tbsp soy sauce
15 ml/1 tbsp Worcestershire sauce
15 ml/1 tbsp jalapeno sauce
15 ml/1 tbsp fresh lime juice
2.5 ml/½ tsp dried mixed herbs
Put all the ingredients in a 600 ml/1 pt/2½ cup dish. Cover with a saucer and heat on Full for 2½ minutes. Stir round and use for basting.
Tomato Baste
Makes about 60 ml/4 tbsp
A non-fat baste, ideal for slimmers and those on low-fat diets and also with rich meats such as pork, duck and goose.
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp English made mustard
5 ml/1 tsp malt vinegar
5 ml/1 tsp Worcestershire sauce
Thoroughly mix together all the ingredients in a jug and heat, uncovered, on Full for 10 seconds.
DESSERT SAUCES
Dutch Butter Blender Cream
Serves 4–6
Lush to eat and a cream that can be made when you run out of fresh or fancy something a bit different. It can be whipped to peaks like whipping cream and melts over hot food like ice cream.
150 ml/¼ pt/2/3 cup full-cream milk
150 g/5 oz/2/3 cup Dutch unsalted (sweet) butter
Pour the milk into a bowl. Cut in the pieces of butter. Heat, uncovered on Full for 2½ minutes. Transfer carefully to a blender and run the machine for 1 minute. Return to the washed and dried bowl, cover and chill for 2–3 hours. Spoon over puddings or whip softly, if preferred.
Dutch Butter Blender Cream with Vanilla
Serves 4–6
Prepare as for Dutch Butter Blender Cream, but add 5 ml/1 tsp vanilla essence (extract) to the milk and butter in the blender.
Hot Chocolate Sauce
Serves 6
An old classic for ice cream, ice cream sundaes and profiteroles.
25 g/1 oz/2 tbsp butter
30 ml/2 tbsp light soft brown sugar
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
30 ml/2 tbsp golden (light corn) syrup
30 ml/2 tbsp single (light) cream
5 ml/1 tsp vanilla essence (extract)
Put the butter in a 600 ml/1 pt/2½ cup dish. Melt, uncovered, on Full for 1 minute. Thoroughly stir in all the remaining ingredients. Cook, uncovered, on Defrost for 5 minutes, stirring every minute, until the sauce is smooth and hot.
Mocha Sauce
Serves 6
Prepare as for Hot Chocolate Sauce, but add 20 ml/4 tsp instant coffee powder or granules before heating.
Hot Chocolate and Orange Sauce
Serves 6
Prepare as for Hot Chocolate Sauce, but stir in 10 ml/2 tsp finely grated orange peel after cooking.
Hot Chocolate Peppermint Sauce
Serves 6
Prepare as for Hot Chocolate sauce, but add a few drops of peppermint essence (extract) after cooking.
Raspberry Coulis
Serves 6–8
A clear – almost glassy – brilliant red sauce beloved by chefs for its stunning effect.
350 g/12 oz/3 cups fresh raspberries
45 ml/3 tbsp caster (superfine) sugar
15 ml/1 tbsp cornflour (cornstarch)
75 ml/5 tbsp cold water
5 ml/1 tsp vanilla essence (extract)
5 ml/1 tsp lemon juice
Carefully rinse the raspberries, then put in a food processor or blender and work to a purée. Strain through fine-mesh sieve (strainer) to remove the seeds. Transfer to a 900 ml/1½ pt/3¾ cup bowl with the sugar. Mix the cornflour smoothly with the water. Add to the purée in the bowl. Cook, uncovered, on Full for 2½–3½ minutes, whisking every 30 seconds, until the mixture has thickened and is clear and bubbling gently. Stir in the vanilla and lemon juice and use cold.
Summer Fruit Coulis
Serves 6–8
Prepare as for Raspberry Coulis, but substitute a mixture of summer fruits for the raspberries.
Apricot Coulis
Serves 6–8
450 g/1 lb stoned (pitted) apricots
200 ml/7 fl oz/scant 1 cup cold water
60–75 ml/4–5 tbsp caster (superfine) sugar
15 ml/1 tbsp cornflour (cornstarch)
5 ml/1 tsp vanilla essence (extract)
5 ml/1 tsp lemon juice
Place the apricots in a dish with 60 ml/4 tbsp of the water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 8–9 minutes until the fruit is tender. Transfer to a food processor or blender and work to a purée with another 60 ml/4 tbsp of the water. Transfer to a 900 ml/1½ pt/3¾ cup bowl with the sugar. Mix the cornflour smoothly with the remaining water. Add to the purée in the bowl. Cook, uncovered, on Full for 2½–3½ minutes, whisking every 30 seconds, until the mixture has thickened and is clear and bubbling gently. Stir in the vanilla and lemon juice and use cold.
Home-made Caramel Sauce
Serves 4
50 g/2 oz/¼ cup dark soft brown sugar
30 ml/2 tbsp cold water
15 ml/1 tbsp boiling water
Put the sugar and cold water into a measuring jug or bowl. Cook, uncovered, on Full for 2 minutes until boiling, watching carefully in case it starts to burn. Remove from the microwave and stir in the boiling water. Use hot as an ice cream topping or for Crème Caramel.
Egg Custard Sauce
Serves 4–6
A golden, glowing sauce, bliss over sweets like Summer Fruit Mould, steamed puddings, stewed fruits, even trifle.
600 ml/1 pt/2½ cups full-cream milk or half milk and half single (light) cream
10 ml/2 tsp cornflour (cornstarch)
15 ml/1 tbsp cold water
4 large eggs
45 ml/3 tbsp caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
Pour the milk into a 1.25 litre/2¼ pt/5½ cup measuring jug and heat, uncovered, on Full for 2 minutes. Place the flour in a 1.25 litre/2¼ pt/5½ cup bowl and mix smoothly with the water. Break in the eggs, then add the sugar. Whisk until smooth, then gradually blend in the hot milk. Cook, uncovered, on Full for 5–5½ minutes, whisking every minute, until the sauce clings to the spatula or wooden spoon used for whisking. Mix in the vanilla essence.
Flavoured Egg Custard Sauce
Serves 4–6
Prepare as for Egg Custard Sauce, but substitute rum, sherry, almond or rose essence (extract) for the vanilla essence.
Lemon or Orange Custard
Serves 4–6
Prepare as for Egg Custard Sauce, but substitute 10 ml/2 tsp finely grated orange or lemon peel for the vanilla essence.
Brandy Sauce
Serves 4
Traditionally served on Christmas Pudding, also for mince pies.
25 g/1 oz/2 tbsp butter or margarine
30 ml/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups warmed milk
25–30 ml/1½–2 tbsp caster (superfine) sugar
25–30 ml/1½–2 tbsp brandy
Put the butter or margarine in a 900 ml/1½ pt/3¾ cup bowl. Melt, uncovered, on Defrost for 30–45 seconds. Stir in the flour. Cook on Full for 30 seconds. Gradually blend in the milk. Cook, uncovered, on Full for 4–5 minutes, beating every minute, until thickened and smooth. Mix in the sugar and cook, uncovered, on Full for 30 seconds. Stir in the brandy and serve.
Rum Sauce
Serves 4
Prepare as for Brandy Sauce, but substitute rum for the brandy.
Orange Sauce
Serves 4
An elusively scented sauce for any kind of light steamed pudding.
Prepare as for Brandy Sauce, but add 5 ml/1 tsp finely grated orange rind with the flour and substitute 15 ml/1 tbsp orange flower water for the brandy.
Sticky Toffee Sauce
Serves 4
Setting chewily on impact with ice cream, this is a heavenly sauce for any kind of sundae.
50 g/2 oz/¼ cup butter
40 g/1½ oz light soft brown sugar
50 g/2 oz marshmallows
15 ml/1 tbsp milk
Put all the ingredients in a 1.75 litre/3 pt/7½ cup bowl (the large size is necessary because the mixture rises as it cooks). Melt, uncovered, on Defrost for 2 minutes. Stir thoroughly. Heat on Full for a further 2½ minutes, stirring carefully three times. Use straight away as this sauce sets quickly.
Fresh Raspberry Sauce
Serves 4
Fresh and fragrant, a superior summer sauce for sundaes based on nectarines or peaches and vanilla ice cream.
10 ml/2 tsp cornflour (cornstarch)
150 ml/¼ pt/2/3 cup single (light) cream
30 ml/2 tbsp caster (superfine) sugar
225 g/8 oz/2 cups fresh raspberries, carefully rinsed
15 ml/1 tbsp cherry brandy
Put the cornflour in a 1.5 litre/2½ pt/6 cup bowl and mix smoothly with some of the cream. Stir in the remaining cream with the sugar and half the raspberries. Cook, uncovered, on Full for 4 minutes, stirring every minute. Fold in the remaining raspberries with the cherry brandy. Serve warm.
Chocolate Honey Raisin Sauce
Serves 6–8
Wonderful over coffee ice cream or orange sorbet.
50 g/2 oz/1/3 cup raisins
15 ml/1 tbsp boiling water
100 g/3½ oz plain (semi-sweet) chocolate
25 g/1 oz/2 tbsp butter
30 ml/2 tbsp single (light) cream
30 ml/2 tbsp thick honey
5 ml/1 tsp vanilla essence (extract)
Soak the raisins in the boiling water. Break up the chocolate and place in a small bowl with the butter. Melt, uncovered, on Defrost for about 3½ minutes. Stir in the cream, honey and vanilla. Heat, uncovered, on Full for 30–40 seconds. Drain the raisins and stir in.