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 Sauce Mornay | Status Approved | | Name |  Sauce Mornay | | Category | Sauces & Marinades, European | | Serves/Yields | 2 cups | | Difficulty | Easy | | Prep. Time | 10 mins | | Cook Time | 8 mins | | Introduction | | This sauce is perfect over steamed veggies, or baked sole fillets. Basically this is a bechamel sauce with cheese in it. The original recipe calls for gruyere, but you can use cheddar, or parmesan according to your taste. | | Ingredients | | 2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
Pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
| | Directions | | Step: 1 | 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. |
Time submitted: Tuesday, September 27. 2005 at 14:56:55 Contributed By: guido
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