ChatterBank0 min ago
mornay sauce??
Hi,
Does anyone have the receipe 4 MORNAY SAUCE.
thanks
Does anyone have the receipe 4 MORNAY SAUCE.
thanks
Answers
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Mornay Sauce
100g (4oz) butter
100g (4oz) flour
1 litre (1 3/4) pint of milk
1/4 tsp nutmeg
75g (3oz) cheddar cheese, grated
1 tsp ready-mixed English mustard
fresh black pepper
onion clout� - 1/2 onion studded with 2 cloves (optional)
For the Mornay sauce, melt butter in a pan. Add the flour and stir well, but do not brown, cook for 1-2 minutes over a gentle heat. Remove from the heat to cool very slightly. Warm the milk in a separate pan being careful not to boil it. Add a ladle of milk to the roux and stir in well. Return the roux to the gentle heat. Stir until the milk has been well incorporated. Continue to add the milk and stir a little at a time. (At this point you can also add the onion clout� if you choose). Add the nutmeg. Simmer the sauce gently and add the cheese and mustard and stir well, until the cheese has melted. Serve immediately or store in a double boiler covered with lightly buttered paper or cling film.
Alan's tips
Avoid lumps in your sauce simply by warming the milk before you add it to the flour gradually. You know the sauce is done when it coats the back of your spoon, without any lumps of course!
Mornay Sauce
100g (4oz) butter
100g (4oz) flour
1 litre (1 3/4) pint of milk
1/4 tsp nutmeg
75g (3oz) cheddar cheese, grated
1 tsp ready-mixed English mustard
fresh black pepper
onion clout� - 1/2 onion studded with 2 cloves (optional)
For the Mornay sauce, melt butter in a pan. Add the flour and stir well, but do not brown, cook for 1-2 minutes over a gentle heat. Remove from the heat to cool very slightly. Warm the milk in a separate pan being careful not to boil it. Add a ladle of milk to the roux and stir in well. Return the roux to the gentle heat. Stir until the milk has been well incorporated. Continue to add the milk and stir a little at a time. (At this point you can also add the onion clout� if you choose). Add the nutmeg. Simmer the sauce gently and add the cheese and mustard and stir well, until the cheese has melted. Serve immediately or store in a double boiler covered with lightly buttered paper or cling film.
Alan's tips
Avoid lumps in your sauce simply by warming the milk before you add it to the flour gradually. You know the sauce is done when it coats the back of your spoon, without any lumps of course!
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