CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
20 MINUTE PORK CHOPS MORNAY
A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.
Provided by TheDancingCook
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, brown pork chops in hot oil.
- Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
- Stir in shredded Swiss, parmesan and nutmeg after removing from heat.
- Serve over cooked rice or egg noodles.
PORK MORNAY
This is one of our family favorites and I have been making it for many years. I got the recipe from an old Betty Crocker Cookbook and have tweaked it to meet our tastes. We like lots of the Mornay Sauce so I have doubled that part of the recipe. If you like more tomato sauce on the pork you can add more of that too. It can also be prepared in an electric skillet.
Provided by Okiegirl
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dip pork steaks into egg; coat with bread crumbs.
- Heat oil in a 10 inch skillet that has a lid.
- Fry pork over medium heat until brown.
- Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
- Cover and cook until done, about 30 minutes.
- While the pork steaks are cooking prepare Mornay Sauce.
- Heat margarine in small saucepan until melted.
- Blend in flour, salt, nutmeg and cayenne pepper.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in cheese until melted.
- When pork steaks are done, remove to platter; top with Mornay Sauce.
- Sprinkle with paprika.
NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
MORNAY SAUCE
Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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