Gastroback 42414 Automatic Milk-foamer and sauces maker - Manual (Page 20)

Bordelaise Sauce
Swiss Fondue Sauce (about ¾ cup)
(about 1 cup)
~ For sizzling steaks and chops, or grilled hamburgers ~
½ cup beef broth
½ cup dry red wine
2 tablespoons flour
1 teaspoon Worcestershire
1 tablespoon onion salt
¼ teaspoon salt
teaspoon pepper
½ teaspoon parsley
½ teaspoon crushed bay leaves
¼ teaspoon thyme leaves
2 tablespoons butter, cut in pea-size pieces
Put Sauce Whip in pitcher and add beef broth, wine, flour, Worcestershire, and
seasonings. Hold top of whip and rotate in both directions until it moves easily and
distributes flour evenly. Cover pitcher with lid and press start button.
When pitcher is warm (about 1 minute), lift from base to stop unit, remove lid and add
pea-size pieces of butter. Return pitcher to base, push whip down, cover with lid, and
press start button.
When unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir vigorously against bottom of pitcher for 30 seconds. Use
spatula to scoop and pour sauce into a bowl. Serve hot orwarm.
½ cup dry white wine
2 teaspoons cornstarch or potato starch
½ teaspoon dry bouillon powder or moist bouillon paste
1 packed cup (¼ lb.) shredded Swiss, Emmenthaler, or Gruyere cheese
Put SauceWhip in pitcher and addwine, bouillon powder and cornstarch. Hold top of
whip, and rotate in both directions until it moves easily and distributes cornstarch
evenly.Coverpitcherwithlidandpressstart button.
After about 30 seconds, lift pitcher from base to stop unit, open lid, and sprinkle
of
the cheese into the wine mixture. Use a heat resistant rubber spatula to stir and
distribute cheese into mixture. Return pitcher to base, push whip down, cover
pitcherwithlid,pressthestartbutton, and let run until whip is spinning freely.
Repeat adding cheese 2 more times. (If whip stalls, lift pitcher from base, use heat
resistant rubber spatula to distribute ingredients.)
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When unit shuts off automatically, remove pitcher from base and use a heat resistant
rubber spatula to stir sauce vigorously against the bottom of pitcher for about 30
seconds. Use spatula to scoop and pour into a bowl or, if serving as a dip for
appetizers, into a chafing dish over hot water. Serve the sauce hot or warm.
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CHEESE SAUCES
Dip chunks of crusty bread or chips into warm cheese sauce for appetizers, pour
over buttered toast for a light lunch, or ladle onto hot cooked vegetables.
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- 20 - Sauce Whip Recipes