Basic White Sauce

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Ingredients:

• 30g butter
• 1 cup milk
• 1 tbs flour (sifted)

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Method:

1. Melt the butter, add flour, stir over low heat for 1 minute to give slight colour.
2. Remove from heat, add milk slowly and stirring continuously (if it starts to go lumpy stop milk and stir hard till dissolved).
3. Return to heat, add milk till finished. Stir till thickened and starts to boil.
4. Boil for 3 mins and serve.

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Cheese Sauce

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For vegetables, chicken, beef.

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Ingredients:

• 1 cup white sauce
• ½ cup tasty cheese
• 1 tbs parmesan cheese
• a pinch ofnutmeg

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Method:

1. Place all ingredients in saucepan, mix on low heat and serve.

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Tartare Sauce

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For fish!

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Ingredients:

• 1 cup of mayonnaise
• 30g capers if available (chopped)
• 60g gherkins (fine diced)
• Parsley (chopped)

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Method:

1. Mix all ingredients together and serve.
2. Store in sealed jar for 1 month.

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Mornay Sauce

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For pasta and vegetables.

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Ingredients:

• 1 cup white sauce
• 1 egg (beaten)
• 3 tbs grated cheese

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Method:

1. Blend 1 Tbs of white sauce into egg with wooden spoon
2. Mix remaining sauce with cheese, stir till smooth
3. Heat on low – do not boil, serve

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Sauce Velouté

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Ingredients:

• 60g butter
• ½ cup flour (sifted)
• 2½ cups chicken stock

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Method:

1. Melt butter in saucepan, add flour, stir over medium heat
2. Remove from heat, add stock, stirring until smooth
3. Return to heat and stir till thickened
4. Allow to boil then reduce the heat. Simmer for 10–15 min.