Already made mornay sauce?!
can you buy that in stores like walmart!?Www@FoodAQ@Com
Answers:
No!. I haven't even seen pre-made mornay sauce in gourmet stores!. It's one of those sauces that doesn't hold very well!.Www@FoodAQ@Com
It takes about 5 minutes to make an excellent Mornay so why would you want to buy un inferior canned version!.
1 1/2 TBSP Butter
1 1/2 TBSP Flour!.
1 1/2 cup Milk
1/4-1/2 cup Swiss Cheese, shredded
1/4 cup Parmesan, shredded/grated (optional)
1 TBSP Sherry (optional)
1/2 tsp dried Thyme (optional)
Dash Hor Pepper Sauce (optional)
Salt and Pepper
Melt the butter over medium high heat!. Add the flour and stir constantly for 60 seconds to avoid a raw flour taste!. (This is a roux!.) Wisk in the milk and bring to a boil over high heat!. Add the cheese, optional flavorings and seasoning!.Www@FoodAQ@Com
1 1/2 TBSP Butter
1 1/2 TBSP Flour!.
1 1/2 cup Milk
1/4-1/2 cup Swiss Cheese, shredded
1/4 cup Parmesan, shredded/grated (optional)
1 TBSP Sherry (optional)
1/2 tsp dried Thyme (optional)
Dash Hor Pepper Sauce (optional)
Salt and Pepper
Melt the butter over medium high heat!. Add the flour and stir constantly for 60 seconds to avoid a raw flour taste!. (This is a roux!.) Wisk in the milk and bring to a boil over high heat!. Add the cheese, optional flavorings and seasoning!.Www@FoodAQ@Com
Before one adds cheese the sauce is called Bechemal Sauce
Mornay Sauce is just a simple Bechemal sauce with added cheese!.
The ingredients can be adjusted for the amount you desire very easily!.
The onion used can be a dry granulated form if you do not wish to have fresh ingredients and Parmesan cheese can be added almost at the end of the heating process!. If you just make it in small amounts (half the recipe)you will not have leftover throw aways!. Recipe guideline follows:
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 or Parmesan
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!.
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!.Www@FoodAQ@Com
Mornay Sauce is just a simple Bechemal sauce with added cheese!.
The ingredients can be adjusted for the amount you desire very easily!.
The onion used can be a dry granulated form if you do not wish to have fresh ingredients and Parmesan cheese can be added almost at the end of the heating process!. If you just make it in small amounts (half the recipe)you will not have leftover throw aways!. Recipe guideline follows:
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 or Parmesan
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!.
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!.Www@FoodAQ@Com
I THINK SOO IM NOT SURE MAYBE YOU SHOULD CHECK IT OUT!.!.!.Www@FoodAQ@Com