Table of Contents
Advertisement
BO_0912_KB_052_108_GB_3K
2 cloves of garlic, crushed
/
1
2
Tip
To prevent curdling, do not
allow the sauce to boil once the
egg has been added. This sauce
is ideal with fresh vegetables
and steamed fish.
78
29.04.2005
9:57 Uhr
Courgette cream sauce
Ingredients:
300 g courgettes
2 tbsp olive oil
Salt and pepper
1 tsp thyme, chopped
tsp rosemary, chopped
40 g Gorgonzola
75 g cream cheese
150 g sour cream
2 tbsp dill, chopped
Hollandaise sauce
Ingredients:
175 g butter
2 egg yolks
2 tbsp water
1 tsp lemon juice
Salt, white pepper and
cayenne pepper
Seite 78
Serves 3
Method:
1. Finely slice the courgettes. Place in a suitable bowl
with the oil, garlic, salt, pepper, thyme and rosemary.
Cover and cook for 5 minutes at 800/900 W.
2. Crumble the Gorgonzola and add to the vegetables
along with the cream cheese, sour cream and dill.
Cook for 5 minutes at 800/900 W.
3. This sauce goes well with pasta or fish.
Setting:
Microwave
Power level:
800/900 W + 800/900 W
Position:
Turntable
Duration:
5 minutes + 5 minutes
Serves 4
Method:
1. Melt the butter in a small bowl, uncovered, for
1 minute at 450 W.
2. Heat the water in another bowl for 1 minute at
600 W. Add the egg yolks to the water and beat with
a balloon whisk until frothy.
3. Pour in the melted butter, stirring all the time.
Cover the sauce and heat for 4 minutes at 150 W,
beating well halfway through. Season with salt,
pepper and lemon juice.
Setting:
Microwave
Power level:
450 W + 600 W + 150 W
Position:
Turntable
Duration:
1 minute + 1 minute + 4 minutes
Advertisement
Table of Contents
