Make Mornay Sauce
Mornay sauce is usually served with seafood or vegetables. It is a white sauce that usually has a variety of grated cheeses added. This is very good with chicken dishes too.
Ingredients
White Sauce
- 1/4 cup unsalted butter or 50 grams butter, softened
- 1/4 cup white flour or {{safesubst:#invoke:convert|convert}} white flour
- 4 1/2 cups scalded whole milk or 1000 mL milk
- Salt and pepper, optional
Mornay Sauce
- 1 1/2 cups white sauce
- 1/4 teaspoon red pepper (cayenne pepper)
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Swiss or Gruyere cheese, grated
Steps
- White Sauce
- Knead softened butter and flour together until smooth.
- Add flour mixture to a saucepan and cook gently over low heat. Do not brown. The mixture should begin to look bubbly and smooth.
- Whisk in milk.
- Cook until the sauce comes to a simmer.
- Cook 15 minutes at a low simmer until the sauce thickens.
- Mornay Sauce
- Add red pepper (cayenne pepper) to the white sauce mixture.
- Add the grated cheese to the sauce mixture. Whisk or stir to combine.
- Heat through over a low flame.
Things You'll Need
- Measuring cups and spoons
- Saucepan
- Whisk
- Cooking spoon
Related Articles
- Make Bechamel Sauce
- Make Bechamel in the Microwave
- Make Cheese Sauce with Jalapeño Peppers
- Make Cheese Sauce in the Microwave
Sources and Citations
- http://en.wikibooks.org/wiki/Cookbook:Sauce_Mornay
- http://en.wikibooks.org/wiki/Cookbook:B%C3%A9chamel_Sauce
