Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, bechamel sauce, (mornay). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with Gruyère cheese and sometimes Parmesan. It's an ideal accompaniment for eggs—a French classic, eggs Mornay, is simply a variation on Eggs Benedict made with Mornay sauce in place of the usual hollandaise. Recipe by Stacey Foster M ornay sauce is a sauce derived from Béchamel sauce. Starting with a bechamel sauce, add egg yolks and chopped grated cheese and to obtain a Mornay sauce.
Bechamel sauce, (mornay) is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Bechamel sauce, (mornay) is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook bechamel sauce, (mornay) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bechamel sauce, (mornay):
- Take 1 onion for onion cloute
- Take 500 ml milk
- Make ready 50 gm butter
- Get 20 gm refined flour
- Take 1 pinch salt and white pepper
- Prepare 1 pinch nutmeg grated
- Prepare 2 bay leaf for onion cloute
- Make ready 7-8 cloves for onion cloute
- Prepare INGREDIENTS For MORNAY sauce
- Get 20 gm grated parmasen cheese
- Take 20 gm great gruyere cheese
- Get 1 egg yolk
- Make ready 1 tsp cooking cream
Stir in flour, salt, pepper and nutmeg until smooth. A mornay sauce is similar to bechamel with the only difference being added cheese to the finished bechamel. You can add tomato paste for a sauce aurore, or white wine and tarragon for a sauce chivry. There are so many possibilities to elevate your dishes once you know how to make a standard bechamel sauce.
Instructions to make Bechamel sauce, (mornay):
- Method for Onion Cloûté - 1. Peel the onion, wrap the onion with bay leaf & secure with cloves.
- For the Roux - 1. Heat butter in a saucee pan till frothy foam comes out. - 2. Sprinkle refined flour a little at a time & keep stirring till it gets a creamy paste & remove
- For the sauce - 1. Boil the milk with onion cloûté - 2. While the milk is simmering, add roux & keep whisking till the roux is mixed with milk - 3. Once the mik has a saucy consistency, seasoning.
- TO PREPARE MORNAY SAUCE - a) Simmer bechamel sauce, add the grated cheese - b) Now add the liaison (DO NOT BOIL AGAIN) & check the seasoning & remove form heat.
You can add tomato paste for a sauce aurore, or white wine and tarragon for a sauce chivry. There are so many possibilities to elevate your dishes once you know how to make a standard bechamel sauce. Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat. Melt the butter in a separate saucepan over low heat.
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