Bechamel Sauce (garlic or onion) & White Sauce
These are quick and easy sauces to make.
Different kinds all in one place.
"In the microwave oven, energy penetrates sauces from all directions, so they cook faster and require little stirring to achieve a smooth consistency. For easy clean-up, measure, mix and microwave in a glass measuring cup."
Recipe: "The joy of Microwaving"
The microwave cooking institute
2 tspminced onion (i use dried) or minced garlic
dash(es)of white pepper
1 chalf and half
1 smallbay leaf (dried)
·opt: 1 tsp chopped chives
OPT: CHEESE SAUCE
1 cshredded cheddar cheese (or a cheese of your choice)
How to Make Bechamel Sauce (garlic or onion) & White Sauce
- BECHAMEL SAUCE:
Place butter and onion (or garlic) in a 2-cup measure.
Microwave at high for 1 minute or until tender.
Stir in flour, salt and pepper.
Blend in half and half.
Add bay leaf.
Reduce power to 50% (medium).
Microwave 5 to 7 minutes, or until thickened, stirring after each minute with a wire whip.
Discard bay leaf.
Serve with poultry or vegetables.
Makes about 1 cup.
- WHITE SAUCE:
Melt butter in 1-quart measurer at High (30 to 60 sec).
Stir in flour and seasonings until smooth.
Blend in milk with a wire whip until smooth.
Microwave on High for 2 1/2 to 6 minutes, or until mixture thickens; stir after 2 minutes, and then every minute.
Makes 1 cup.
Add 1 cup shredded Cheddar cheese to hot white sauce.
Stir until cheese melts.
Microwave at high for 30 seconds.
Stir before serving.
Serve with broccoli, cauliflower or Brussels sprouts.