Panasonic NNL534MBWPG - Manual (Page 173)

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Sauces
Sauces made in the microwave are quick to prepare and do not stick. They must be stirred frequently during cooking.
Sauces with ingredients that are high in protein and fat such as cheese, cream and eggs require careful cooking and cook on a low
power level of 440 watts or 250 watts. This rule also applies to sauces cooked traditionally in a bain-marie. A roux is very simple to
make in a microwave oven. All you need do is mix all the ingredients, bring to the boil on full power and complete the cooking at half
power.
Sauces
Ingredients
40 g flour
30 g butter
1/4 l hot stock
1/4 l milk
Salt, white pepper
1 pinch sugar Preparation
Mix the flour, butter, stock and milk in a glass bowl. Mix thoroughly. Begin cooking
on full power for 2-3 minutes, stirring from time to time. Then cook at 440 watts for
2-3 minutes. Stir once again, season with salt and pepper and add the sugar.
TIP:
For a herb sauce, add 4-6 tbsp of chopped fine herbs. For a cheese sauce, add a
tiny piece of melted cheese or 40 g grated Emmental. For a curry sauce, add curry
to taste.
Béchamel sauce
Cooking time: around 4-6 minutes
Ingredients
125 g butter
2 egg yolks
2 tbsp water
1 tsp lemon juice
Salt, white pepper
Cayenne pepper
1 pinch sugar Preparation
Melt the butter in a small glass dish for 1 minute on full power. Put the egg yolk,
water and lemon juice in another dish and heat on 250 watts for 3-4 minutes. Stir
briskly several times during cooking. Add the cooled butter spoon by spoon to the
egg mixture. Season with the salt and pepper and add the Cayenne pepper and
sugar. Heat again for 1-2 minutes on 250 watts. Stir thoroughly during cooking.
Serve at once.
This sauce is served with steamed vegetables such as cauliflower, broccoli or
asparagus.
TIP:
If the sauce becomes too thick, stir briskly with a whisk.
Hollandaise sauce
Cooking time: around 5-7 minutes