Bedienungsanleitung Solis Foamer 3 in 1 (Seite 26 von 29) (Deutsch, Englisch, Holländisch, Französisch, Italienisch)

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Curry Sauce (about 1 cup)

For chicken, lamb, shrimp, and rice

1 to 2 teaspoons curry powder, or to taste

¹/

teaspoon ground ginger

¹/

teaspoon white pepper

1 teaspoon onion powder

Follow recipe for medium White Sauce or

medium Cream Sauce. Add curry powder,

ground ginger, white pepper, and onion

powder with the ﬂour.

Horseradish Sauce (about 1 cup)

For hot sliced roast beef, grilled beef steaks,

lamb, or ham

¹/

teaspoon dry mustard

¹/

cup prepared horseradish

1. Follow recipe for medium white or Cream

Sauce (page 49). Add dry mustard with the

ﬂour. Cover pitcher with lid and press start

button; mix for about 30 seconds.

2. Remove pitcher from the base unit, open

lid, and sprinkle about the half of the horse-

radish into the sauce. Return pitcher

to the base unit, push whip down, cover

pitcher with lid, press the start button, and

let run until whip is spinning freely.

3. Repeat this step one more time to add

the remaining horseradish. 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. Pour and

scoop out sauce.

Alfredo Sauce (about 1 cup)

A tasty pasta sauce.

¼ cup (125 g Ib.) butter

¾ cup half and half cream/milk

½ cup grated Parmesan cheese

2 teaspoons onion powder

½ tablespoon Worcestershire Sauce

1 to 2 teaspoons white pepper

5 tablespoons sour cream

1. Heat butter in microwave until about

the butter melts (35 to 50 seconds). Stir to

melt remaining butter; it should not be hot.

Refrigerate in measuring cup to cool for 2 to

3 minutes.

2. Add sour cream to a mixing bowl and set

aside.

3. Put Sauce Whip in pitcher and add half

and half, Parmesan cheese, Worcestershire

Sauce, onion powder, and pepper. Stir with

spatula to distribute ingredients. Have mel-

ted butter in measuring cup available but do

not add it at this time. Cover pitcher with lid

and press start button.

4. After about 1 minute, while unit is

running, slightly lift and tilt Flavour Hatch

towards you and slowly pour melted butter

through opening into pitcher. Lock Flavour

Hatch into place.

5. When unit shuts off automatically, remo-

ve pitcher from base and use a heat resistant

rubber spatula to stir sauce vigorously

against the bottom of pitcher for about

30 seconds.

6. Pour sauce into bowl with sour cream

and stir to blend.

Bechamel Sauce (about 1 cup)

Bechamel is a velvety cream sauce. Serve it

over poached or sauteed chicken breasts,

savoury vegetables, or grilled ﬁsh.

1 cup chopped onions

2 tablespoons butter

½ teaspoon ground nutmeg

½ cup reduced fat or whole milk

½ cup whipping cream

2 tablespoons all-purpose ﬂour or

1 tablespoon cornstarch, or potato starch

2 tablespoons shredded Gruyere cheese

Salt and pepper

1. In an 8 to 10 inch frying pan over me-

dium heat, frequently stir onions in butter

until golden, 8 to 10 minutes. Add nutmeg.

Set mixture aside.

2. Put Sauce Whip in pitcher. Add milk,

cream, and ﬂour, cornstarch, or potato

starch.

3. Hold top of whip and rotate in both di-

rections until it moves easily and distributes

the ingredients.

4. Cover pitcher with lid and press the start

button. When the pitcher is warm (about

1 minute), lift from base to stop unit, open

lid, sprinkle cheese into sauce. Return pit-

cher to base, push whip down, cover with

lid and press start button.

5. 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

pan with onions.

6. Mix and add optional salt and pepper.

7. Serve hot.

Teriyaki Sauce (about 1½ cups)

Use as a marinade for chicken, beef, or ﬁsh.

1 cup soy sauce

¹/

cup dry sherry or Japanese sake

1 teaspoon sesame oil

¹/

cup brown sugar

1 teaspoon crushed garlic

1 teaspoon dried minced onion

¹/

teaspoon ground ginger

1. Put Sauce Whip in pitcher and add soy

sauce, sherry or sake, sesame oil, brown su-

gar, garlic, onion, and ginger. Cover pitcher

with lid and press start button.

2. When unit shuts off automatically, remove

pitcher from base. Pour sauce into a glass

bowl. Place meat/poultry in teriyaki sauce,

cover, and refrigerate for 3 hours or more.

3. Broil or barbecue the chicken, beef, or

ﬁsh, basting frequently with sauce.

Original Barbecue Sauce

(about 1½ cups)

For beef, barbecue chicken, chicken tenders,

lamb. Or baked potatoes.

1¼ to 1½ cups tomato ketchup

1 cup white distilled vinegar

1 teaspoon sugar

¹/

teaspoon black pepper

¹/

teaspoon red pepper

¹/

teaspoon salt

1. Put Sauce Whip in pitcher and add ketch-

up, vinegar, sugar, black and red pepper,

and salt. Cover pitcher with lid and press

start button.

2. 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.

3. As a sauce serve hot, warm, or cold.

4. As a marinade, place meat/poultry in

barbecue sauce, cover, and refrigerate for

2 hours or more.

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