Page 56 - Kenwood Cook Book

Sauces, Dressings and

Mayonnaise

White Sauce

USING LIQUIDISER Melt the butter in a saucepan and stir in
¾ pt milk the flour. Continue cooking, stirring well,
1 oz butter for about 3 minutes.
1 oz flour Put this roux into the liquidiser and heat
salt, pepper the milk to simmering point.
NOTE: Use ½ pt of milk for a Pour the milk onto the roux and blend on
coating sauce maximum speed for 30 seconds.
Pour back into the saucepan, season to
taste and boil, stirring well, for 2
minutes.
This simple foundation sauce may be
used in a great many ways.

Parsley Sauce

Make as for white sauce, using ½ pint milk. Place the other ¼ pint milk in the
liquidiser with sprigs of parsley, turn to maximum speed for 30 seconds until
parsley is chopped finely.
Add to the sauce and reheat to boiling point before serving.

Onion Sauce

To the basic white sauce –
Add 1 or 2 chopped onions, which have been cooked very gently in fat until
translucent but not browned.

Cheese Sauce

To the basic white sauce, when cooked, add 2 oz cheese prepared on fine
shredding drum with mustard and vinegar to taste, stir well.

Egg Sauce

To the basic white sauce, add 2 finely chopped hard boiled eggs.

Caper Sauce

Make the white sauce using ½ pint milk. Put 1-2 tbsp capers in the liquidiser
with the other ¼ pint of milk for 10 seconds. Add to the sauce with 1 tsp
vinegar and reheat to boiling point.

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