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
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.
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