Mornaysauce Recipes

MORNAY SAUCE RECIPE

Steps:

• Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
• Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
• Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
• Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
• Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.

LOBSTER MORNAY SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
• Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
• Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

MORNAY SAUCE

Steps:

• In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.

MORNAY SAUCE

Steps:

• In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot

CLASSIC MORNAY SAUCE

Steps:

• Gather your ingredients.
• In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
• Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
• Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
• Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
• Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
• Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
• Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!

MORNAY SAUCE

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.

MORNAY SAUCE

Steps:

• Blend the egg yolk and cream with the white sauce.
• Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
• Whish in the cheese (s).
• Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

SAUCE MORNAY (CHEESE SAUCE)

Steps:

• Melt the butter in a small saucepan (a five-cup saucepan is suitable). Add the flour, stirring with a wire whisk.
• When blended, add the milk, stirring rapidly with the whisk. Continue stirring vigorously until the sauce is thickened.
• Add the cheese and stir over low heat until the cheese melts. Once the cheese melts do not cook further. Add salt, pepper, nutmeg and Tabasco.