Oster IZER CLASSIC BLENDER - Manual (Page 37)

Sauces
White Sauce
Thin:
1 tablespoon
butter and tablespoon ail-purpose flour for each
cup of milk or cream.
M e d i u m :
2 tablespoons
2 tablespoons all-purpose for each
cup of milk or Cream.
Thick:
3-4 tablespoons butter and 3-4 tablespoons all-purpose
for each cup of milk or cream.
Put ingredients into blender container. Cover and process at PULSE
until well blended. Pour into saucepan and cook over low heat, stirring constantly
until thick.
taste with salt and pepper.
Weld: approximately cup
PER SERVING
Serving size tablespoon
Fat S o d i u m
Calories 42 C h o l e s t e r o l Protein
Cheese Sauce
Add 1 cup (250mL) cubed processed American cheese
Worcestershire sauce to ingredients for White Sauce. Cover and process at ON
until smooth.
PER SERVING
size 1 tablespoon Fat Sodium
Calories 72 C h o l e s t e r o l
155mg
Protein 2.99
Hollandaise Sauce
1 lemon juice
Put egg yolks, mustard, lemon juice and hot pepper sauce into Osterizer blender
container. Cover and process at ON. With motor running, remove feeder cap and
pour butter in a slow, steady stream until mixture is
emulsified. Keep
warm over hot (not boiling) water.
Weld: cup,
size 2 tablespoons F a t . Sodium
Calories Cholesterol Protein