Green Onion Parmesan Mornay Sauce Recipes

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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



Green Onion-Parmesan Mornay Sauce image

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

1/2 cup butter
1/2 cup green onion, chopped
1/4 cup fresh parsley, chopped
2 tablespoons all-purpose flour
2 cups heavy cream
4 ounces swiss cheese, shredded
4 ounces parmesan cheese, freshly grated
salt, to taste
pepper, to taste

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



Mornay Sauce image

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.

2 ounces clarified butter
2 ounces bread flour
4 cups milk
1/2 small onion, peeled
1 whole clove
1/2 small bay leaf
salt
nutmeg
white pepper
4 ounces grated gruyere cheese
2 ounces parmesan cheese (freshly grated)
2 ounces raw butter
hot milk or appropriate stock

GREEN ONION-PARMESAN MORNAY SAUCE

A rich and creamy cheese sauce for chicken or vegetables. Made with Swiss, Parmesan, cream and scallions. Great over chicken cordon bleu!

Provided by ChrisC1

Categories     Sauces

Time 35m

Yield 6

Number Of Ingredients 8



Green Onion-Parmesan Mornay Sauce image

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.n
  • 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.n

Nutrition Facts : Calories 575.7 calories, Carbohydrate 6.8 g, Cholesterol 183.4 mg, Fat 55.4 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 34.6 g, Sodium 467.2 mg, Sugar 0.7 g

½ cup butter
½ cup chopped green onions
¼ cup chopped fresh parsley
2 tablespoons all-purpose flour
2 cups cream
4 ounces shredded Swiss cheese
4 ounces fresh grated Parmesan cheese
salt and pepper to taste

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