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POT ROAST GRAVY
¼ cup cold water
¼ teaspoon salt
2 tablespoons all-purpose flour
Combine water and flour; stir until smooth. Pour broth into Fondue Pot. Slowly stir
flour mixture into broth. Turn temperature dial to 90°C. Cook, stirring constantly until
thickened.
yield 1 ¼ cups.
BASIC WHITE SAUCE
Tablespoon(s) butter or margarine
Tablespoon(s) all-purpose flour
Cup(s) milk
Teaspoon(s) salt
Teaspoon(s) pepper
Place butter in Fondue Pot. Turn temperature dial to 90°C and allow butter to melt.
Add flour and stir until smooth. Cook 1minute, stirring constantly. gradually add milk.
Cook, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
yield: 1 cup
BASIC WHITE SAUCE VARIATIONS
Cheese Sauce
Stir in 1 cup (4 ounces) grated cheese (Cheddar, Swiss, American). Reduce heat to
Keep Warm
and stir until cheese is melted.
Curry Sauce
Stir in 1 teaspoon curry powder.
Dill Sauce
Stir in 1 teaspoon dried dillweed.
Garlic Sauce
mince one clove garlic. Cook in butter for 1 minute. Continue as directed.
Parmesan Sauce
Stir in ¼ cup grated Parmesan cheese.
¼ teaspoon pepper
1 cup broth from pot roast
THIN
1
1
1
¼
⁄
1
8
E N G L I S H -13
MEDIUM
THICk
2
2
1
¼
⁄
1
8
3
3
1
¼
⁄
1
8
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