Microwave sauce is a preparation that arises from the need to simplify and streamline modern cooking, taking advantage of the characteristics of the microwave oven to reduce times without losing the classic flavor of traditional sauces. This type of sauce has its roots in French cuisine, where veloutés and sauces based on butter and flour are fundamental. In Latin America, microwave sauce can be found under different names depending on the country; for example, in Mexico it may simply be called "quick sauce," while in countries of the Southern Cone such as Argentina or Chile, similar preparations are commonly referred to as "express sauces." Its popularity has spread because it allows for a creamy texture and a delicate flavor without the need for stovetops or elaborate techniques.
Furthermore, this versatile sauce allows for variations such as the incorporation of fresh or dried mushrooms, which enrich its flavor and give it a special touch. Another variant is the marchand du vin sauce, ideal for accompanying meats and poultry, which uses red wine and shallots to add elegance and depth.
How to Make Microwave Sauce
Heat the butter in an 8-cup glass measuring container at 100% power, uncovered, for 2 minutes.
Remove from the oven.
Incorporate the flour, beating well.
Cook, uncovered, at 100% power for 2 more minutes.
Remove from the oven.
Beat the cream and broth.
Cook, uncovered, at 100% power for 2 minutes.
Stir and cook for 3 more minutes.
Remove from the oven, add salt and pepper, and beat until smooth.
Add lemon juice to taste.
For the mushroom variation, increase the butter to 4 tablespoons.
Add the flour and cook as for the velouté.
Add 1/4 pound of fresh mushrooms, cut into quarters and sliced.
You can also substitute dried mushrooms for a portion of the fresh mushrooms.
Add lemon juice and a pinch of cayenne pepper.
Cook, uncovered, at 100% power for 3 minutes, finish as in the previous velouté.
Another microwave sauce to use as gravy is the marchand du vin sauce, which yields 1 1/2 cups:
Combine 1/4 cup of chopped shallots, 1 crushed garlic clove, peeled and chopped, 2 cups of red wine, 1 cup of chicken, duck, or beef broth, 1 tablespoon of chicken, duck, or beef glaze, and 2 teaspoons of cornstarch dissolved in 3 teaspoons of cold water, along with freshly ground pepper.
Place the shallots, garlic, wine, and 1/2 cup of broth in an 8-cup glass measuring container.
Cook, uncovered, at 100% power for 20 minutes until reduced by half.
Remove from the oven and deglaze the roasting pan with this mixture, then cook on the stovetop until slightly thickened and season to taste.
If you are not deglazing, quickly add the cornstarch mixture and cook uncovered at 100% power for 2 minutes.
Season to taste.
Ingredients
Butter, All-purpose wheat flour, Heavy cream, Chicken broth, Kosher salt, Lemon juice.
