MORNAY SAUCE
A light cheese sauce used to dress up meats or vegetable dishes. (source: LeCordon Bleu Professional Cooking)
Provided by Leta8076
Categories Sauces
Time 45m
Yield 1 qt (aprox)
Number Of Ingredients 13
Steps:
- Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
- Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
- Cool slightly.
- In another saucepan, scald the milk.
- Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
- Bring sauce to a boil, stirring constantly.
- Reduce heat to a simmer.
- Stick the bay leaf to the onion with the clove.
- Place onion in sauce.
- Simmer at least 15 minutes stirring occasionally.
- Season very lightly with salt, nutmeg and white pepper.
- Strain through a china cap.
- Place plastic wrap on sauce to prevent formation of skin.
- Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
- To 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
- Remove from heat and gently stir in the 2 oz raw butter.
- Thin out with the hot milk or stock appropriate to the dish being served if necessary.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #sauces #condiments-etc #eggs-dairy #american #vegetarian #cheese #eggs #stove-top #dietary #low-carb #savory-sauces #low-in-something #equipment #number-of-servings
You'll also love
Hacibul hacibulhasan
[email protected]Yum! Yum! Yum!
tara huffman
[email protected]I followed the recipe to the T, but my sauce turned out lumpy and bland. Not sure what went wrong. I'll give it another try though, because I love Mornay sauce.
Mukhtar Jasum
[email protected]This sauce is everything! Creamy, cheesy, and incredibly versatile. I've used it on pasta, fish, and even as a dip for my veggies. Two thumbs up!
Cynthia Connors
[email protected]Not a huge fan of béchamel-based sauces, but I have to admit, this Mornay sauce was pretty darn good. It added a touch of elegance to my roasted vegetables.
Kusum Xetri
[email protected]I've always struggled with making Mornay sauce, but this recipe made it a breeze. It turned out perfectly smooth and cheesy. Can't wait to try it on my next batch of lasagna.
Adams Adams
[email protected]This Mornay sauce was a game-changer for my pasta dishes! It was rich, creamy, and oh-so-delicious. My family raved about it. A definite keeper in my recipe book.