Microwave Basic White Sauce Food

HOW TO MAKE WHITE SAUCE IN THE MICROWAVE

Steps:

• Heat a pat of butter in the heatproof jug/bowl for one minute until melted - 50 g or so will make about a litre of sauce.
• Remove from microwave and add enough flour to make a paste like peanut butter consistency. The ratio of butter to flour should be 1 to 1; 50 g flour to 50 g butter.
• Return to the microwave and cook in one minute intervals, stirring with the whisk, until the flour/butter mix resembles coarse sand - this is important. At this point, you have created a roux.
• Stir in about a quarter of the milk - don't worry about the lumps, just give it a good stir.
• Return to the microwave and cook for one minute intervals until you get a thick, probably lumpy paste. Give it a really good whisk at this stage to break up the lumps.
• Add a little milk then give it another good whisk, repeat until all of the milk is added.
• Return to the microwave and cook in one minute intervals, whisking in between, until the sauce actually boils - it must boil or it will taste floury.
• Add a little more milk to make it thinner if necessary.
• Finished.

MICROWAVE BASIC WHITE SAUCE

Steps:

• Put the butter in a microwave safe 1 quart bowl and melt on high for 15 to 30 seconds. This may take a bit longer if the butter is ice cold. Stir in the flour until blended and smooth. Stir in the milk, salt and pepper. Microwave on high for about 2 minutes. Stir and microwave on high for 1 to 2 minutes more or until thickened. Variations: Cheese sauce: add 1/2 c. freshly grated or shredded cheese and either 1/4 tsp. dry mustard or 1/4 tsp. teriyaki or Worcestershire sauce during last cooking cycle in the microwave. Stir until the cheese is blended. Red sauce: add 3 tablespoons ketchup or tomato sauce before using the sauce. Curry sauce: add 1/2 tsp. curry powder, stirred in at the end Cucumber sauce: add 1/2 c. grated or finely diced cucumbers and a pinch of cayenne pepper, stirred in at the end Seafood sauce: add 1/2 c. cooked cocktail shrimp or other chopped seafood (fake crab works fine too), stir the seafood in at the end before using the sauce

BASIC WHITE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.

WHITE SAUCE

Steps:

• Melt the butter in a medium size sauce pan. Stir in flour to make a paste and cook over medium heat for 2 minutes. Stir continuously, don't allow paste to brown. Remove pan from heat and whisk in hot milk. Return pan to medium high heat and whisk continuously, especially along sides and bottom to prevent lumps. Heat sauce to a simmer and season.

EASY WHITE SAUCE (WITH VARIATIONS) FOR THE MICROWAVE

Steps:

• Combine melted butter, flour and salt in a medium bowl.
• Gradually add milk and stir until smooth.
• Cook, stirring occasionally, at MEDIUM heat in a microwave for 6 to 7 minutes, or until the sauce is thickened.
• For Cheese Sauce: Stir in 1/2 to 3/4 cup grated cheddar cheese.
• Cook at HIGH for 1 to 2 minutes, if necessary, to completely melt cheese.
• For Curry Sauce: Stir in 1 to 2 teaspoons curry powder.
• For Horseradish Sauce: Add 1 teaspoon prepared horseradish.
• For Mustard Sauce: Add 2 tablespoons prepared mustard and a dash of Worcestershire sauce.
• Please note this Mustard Sauce is not Vegetarian.

MAGIC WHITE SAUCE (AND VARIATIONS)

Steps:

• Pour milk into a saucepan.
• Add all other ingredients.
• Place pan over a medium heat, and, using a wire balloon whisk, whisk sauce constantly until butter melts.
• Be sure to work the whisk into the edges of the pan to incorporate all the flour.
• Whisk frequently until the mixture comes to a boil.
• Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce reaches the desired consistency.
• Taste and add extra seasoning if required.
• Variations: Mustard Sauce Make sauce as per recipe, but use 1 ½ cups milk and ½ cup chicken stock.
• Along with the salt, add 2 teaspoons mustard powder, ¼ teaspoon onion powder and substitute a good pinch of cayenne pepper for the black pepper.
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Cheese Sauce Make sauce as per recipe, but use 1 cup milk and 1 cup cream.
• Along with the salt, add a good pinch of nutmeg and substitute a good pinch of cayenne pepper for black pepper.
• At the simmering stage stir in 75g- 100g grated tasty cheese (I like a mixture of mature cheddar and parmesan).
• Stir in 1 teaspoon lemon juice when sauce is completed.
• Parsley Sauce Make sauce as per recipe, but use 1 ¾ cups milk and ¼ cup cream.
• When sauce is finished, mix in 4 tablespoons finely chopped parsley and 1 teaspoon lemon juice.

MICROWAVE CHEESE SAUCE

Steps:

• In a large micro-wave safe glass bowl, heat butter for 50 seconds on high or until the butter is melted.
• Whisk together the butter, flour and milk.
• Add 1 cup shredded cheddar cheese.
• Place bowl in microwave and cook on high for 1 1/2-2 minutes, whisking every 30 seconds or so, until sauce is thick and heated through.
• Season with salt, if desired, and whisk until blended.

MICROWAVE WHITE OR CHEESE SAUCE

Steps:

• Melt butter in microwave oven.
• Stir in corn flour well.
• Add the milk and stir.
• Cook in the microwave for 4 to 6 minutes, taking out 1/2 way to give a good stir or whisk for 30 seconds.
• Put back in for remainder of cooking time.
• Ready when starting to bubble up the side of the container; it should be thick and creamy. (If too thick, stir in more milk a little at a time).
• When ready add salt and pepper to taste.
• You now have basic white sauce.
• For cheese sauce, stir in 4 ounces of grated cheese when the sauce comes out of the microwave. 1/2 teaspoon mustard added at this stage will enhance the flavour but is optional.