Mother Sauce has unlimited possibilities
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R0011537941
Toast 2 tbsp. butter or margarine 2 tbsp. flour 2 cups milk 1/2 tsp. butter or margarine 1/2 cup frozen peas 1/2 medium onion, chopped 2 cans (213 gm) salmon, drained salt, pepper to taste Use a microwave-safe bowl or a measuring cup that holds 4 cups. In the bowl, melt 2 tbsp. butter or margarine on High for 40 to 50 seconds. Stir in the flour until it forms a smooth paste. There’s no need to cook this mixture. Add the milk all at once, and stir well. Microwave on High, uncovered, for 4 to 5 minutes. During this time, stir the sauce once every minute, scraping around the bottom of the bowl to mix in all the flour paste. When the sauce is slightly thickened, cook it 1 to 2 minutes longer on High. This time, stir the sauce every 30 seconds to prevent lumps from forming and the sauce from boiling over. The sauce is done when it’s thickened and bubbly. If you’re going to use the sauce for another dish, stop reading now. If you’re making creamed salmon on toast, place the 1/2 tsp. butter, frozen peas and onion in a small microwave-safe dish. Cover and cook on High for 2 minutes. Stir the onion mixture and the salmon into the white sauce. Cook on High for 1 to 2 minutes longer, stirring every 30 seconds, to heat the salmon. To serve, spoon over toast. Use 1 or 2 pieces of toast per person.
R0011621017_0913
EMC Lifestyle - Of all the millions of recipes that exist in cookbooks, there’s one which is found more often than any other. It appears in cookbooks published around the world - from Eastern Ontario to France to Australia. You probably have it in at least one of the cookbooks in your kitchen right now. The recipe is for a “Basic White Sauce”, and it’s made with three ingredients - butter, flour and milk. In France, they call it “one of the great sauces”, but they also have another name for it --the “sauce mere”, or “mother sauce”. And that’s probably the best name for this sauce because it’s the starting point for so many different recipes. It’s the key ingredient for dishes ranging from soups to souffles, from scalloped potatoes to Coquilles SaintJacques. It can be flavoured with cheese, herbs, mustard or wine, and served over vegetables, meat, poultry or fish. Although the basic white sauce has been used in both home and professional kitchens for years, it became a lot simpler to make with the introduction of the microwave oven. Now, the sauce is not only quick to prepare, but clean-up is a lot easier too, as you’ll know if you ever scrubbed burned milk off the bottom of a pot. The recipe that follows is for creamed salmon on toast, a convenient and quick supper dish. It starts with a medium white sauce, and you can use this basic sauce recipe for any other dish that calls for it. The microwave technique for cooking it is explained step-by-step. Creamed Salmon on
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