Full Product Manual

78 • NuWave
™
PIC
®
Double Complete Cookbook
Basic White Sauce
Yield: 1 cup
3 tablespoons butter
3 tablespoons all-purpose our
1 cup milk
¼ teaspoon salt
¼ teaspoon white pepper
Directions:
1. Melt butter in medium sauce pot on
Medium-Low (175°F).
2. Stir in our 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 saucepan,
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).
Quick Brown Sauce
Yield: 1½ cups
3 tablespoon butter
3 tablespoons our
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 small sauce pot
on Medium-Low (175°F).
2. Increase temperature to Medium
(275°F) and gradually add our
to incorporate.
3. Reduce heat to Medium-Low (175°F)
and simmer for several minutes to
remove raw our 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.