profile

Salad in a Jar

Mastering Lump-Free Sauces with Your Microwave

Published over 1 year ago • 1 min read

You got this message because you requested to receive updates from Saladinajar.com. Change your mind? Unsubscribe.

Hi Friends,

Short on time during this holiday season? These recipes use a microwave to streamline traditional cooking without sacrificing flavor or quality.

Whether it’s one quick step or crafting an entire dish, the microwave saves time and effort and even preserves nutrients. This week, I’m sharing tips to master silky, lump-free sauces with ease!

Tips for Perfect, Lump-Free Sauces Using a Microwave

Have you ever made a sauce in the microwave? It's so easy. Here's the secret:

  • Blend first: Mix all ingredients until smooth before starting. Use a blender, immersion blender, mixer, or whisk.
  • Use the right bowl: Pour the mixture into a microwave-safe glass bowl with a round bottom so you can whisk easily.
  • Whisk as the sauce thickens: Whisk vigorously every 1-2 minutes once it begins to thicken. Sauces can thicken quickly, depending on the volume of ingredients!
  • Add flavorings last: Generally, stir in vanilla, salt, pepper, or herbs after cooking for the best flavor.

Broccoli Rice Casserole with No Canned Soup

Use your microwave (or stovetop) to make the savory sauce, and pre-cook the broccoli. No canned soup (with too much salt) is necessary.
​

Quick Gluten-Free Condensed Cream of Mushroom Soup

Anybody who values freshness, flavor, and flexibility with ingredients will appreciate this recipe instead of using the red can.
​

Green Chile Beef Enchiladas: Perfect for a Party

Try these mildly spicy enchiladas when you've reached your limit with turkey. You can make the cheesy sauce in the microwave (or on the stovetop).
​

Microwave Chocolate Cream Pie

You won’t believe how thick, rich, and silky-smooth this pie turns out!

Using a microwave eliminates the need for a double boiler, prevents scorching, and ensures no lumps.​
​

Happy Bakers

Speak Up--Condensed Cream of Mushroom Soup

"I stumbled upon this recipe today and I’m super impressed with how it came out. Husband said that I’m not allowed to buy the canned version ever again!"--CRIS

While you’re creating delicious dishes this holiday season, remember—I’m just an email away! If you have questions or need a little guidance, don’t hesitate to reach out.

Here to help,

Paula

You are receiving this email because you signed up for emails on the Salad in a Jar website.
​Unsubscribe | Update Your Interests | 4621 S. Cooper Ste 119, Arlington, TX 76017

Salad in a Jar

Homemade Food Worth Sharing

Check out my previous newsletters below. If you haven't already, sign up for my newsletter!

Read more from Salad in a Jar
a clone recipe of King's Hawaiian Bread Rolls with sandwich makings on the side

Part 1 of the series: Why People Add Too Much Flour to Bread Dough Most of the time, people don’t add flour because the dough needs it—they add it because the dough looks wrong to them. Each week, I’ll share one common reason this happens. Today’s topic is #1: Judging the Dough Too Early. If you open your bread machine in the first 10–12 minutes of the kneading cycle, the dough will usually look rough and sticky. That’s normal. The gluten hasn’t developed yet. In other words, it’s not...

7 days ago • 1 min read
bread machine orange rolls with icing ready to serve

Easter always sneaks up on me. I know many of you are gardeners and are already planting—or at least planning what to plant next. Here in North Texas, we’ve had a warmer-than-usual spring, so I want to be outside instead of in my kitchen. Even pulling weeds with the weed popper my husband bought on a whim feels rewarding when you’re not sweating. But Easter is only one week away. Time to plan a menu. I pulled together a few favorites from my kitchen that work especially well this time of...

21 days ago • 1 min read
picture of author

Do you like avocados? I eat half an avocado every single day for lunch at home using my recipe for Bread Machine Classic Sourdough Bread or this Sourdough Bread Machine Sandwich Loaf as a base. The challenge is saving the other half for the next day. Cut avocados can turn brown in what feels like a terrifying minute! I've tried: Plastic wrap pressed against the flesh (didn’t work well) A small avocado-shaped plastic container 👎🏻 Storing the half avocado in water in a Mason jar (works OK, but...

about 1 month ago • 1 min read