Varoma all in one meal - any sauce at all

[CarolineW]

I'm sure that this is blindingly obvious to everyone, but yesterday my brain just wouldn't go here.

Any decent stock / wine / cider / juice or whatever based cooking liquid can be turned into a sauce at the end by adding flour, or tipping it out and making a basic roux, then adding the liquid back through the lid, possibly adding a bit of cream / non dairy milk or whatever to ring the changes.

This means that any kind of meat / fish can be cooked with veggies in the varoma while pasta / potatoes / rice / quinoa are cooked in the basket, and the sauce is the cooking liquid which is thickened and possibly enriched at the end.

[meganjane]

I think I did mention this when posting on Baf's original thread. You just need to vary the spices/herbs used on the chicken/fish to match the sauce.

[faffa_70]

...and sometimes you can read it over and over and yet the brain still won't go there when you want it to   

[Thermomixer]

Funny, I saw CarolineW's post in baf65's chicken thread after seeing all her variations on a theme.  Yes, sometiimes we need somebody else to point out the obvious.