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.
MORNAY SAUCE
Steps:
- In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot
MORNAY SAUCE
This recipe is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. Mornay sauce is one of the classic French sauces and is good with chicken,fish, or vegetables. Stir, stir, stir and you will succeed!
Provided by Dan-Amer 1
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In the top of a double boiler melt the butter over simmering water. Add the flour with constant stirring until it is well blended in and the mixture is bubbly. Remove from heat and gradually whisk in the chicken stock and the cream. Return to the heat and quickly bring up to a boil, stirring constantly. Cook for 1-2 minutes while still stirring. Remove from heat and stir about 3 Tbs of the sauce into the 2 slightly beaten egg yolks, adding the sauce little by little. Add the egg yolk mixture to the remainder of the sauce off heat, stirring all the while. Cook over simmering water for 3-5 minutes, stirring slowly all the while. Remove from heat, cool slightly, and add the cheeses all at once and blend in until all of the cheeses have melted. Serve at once as suggested.
Nutrition Facts : Calories 425, Fat 40.8, SaturatedFat 24.8, Cholesterol 216.4, Sodium 437.6, Carbohydrate 6.5, Fiber 0.2, Sugar 0.3, Protein 9.1
GREEN ONION-PARMESAN MORNAY SAUCE
This green onion-Parmesan cheese version of the classic Mornay sauce is a great sauce to use with chicken or vegetables. It's perfect over chicken cordon bleu!
Provided by CookingONTheSide
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over medium heat.
- Stir in green onion and parsley; cook until the green onion has softened, about 3 minutes.
- Stir in flour and cook for 3 minutes more, stirring constantly.
- Pour in the cream, increase heat to medium-high and bring to a simmer. Once the cream comes to a simmer, reduce heat to medium-low and whisk in the shredded Swiss and Parmesan cheeses.
- Slowly simmer, uncovered, until the sauce has thickened, about 3 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 575.5, Fat 55.4, SaturatedFat 34.6, Cholesterol 183.4, Sodium 493.8, Carbohydrate 6.7, Fiber 0.4, Sugar 0.7, Protein 14.7
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