Broccoli With Mornay Sauce Food

CLASSIC MORNAY SAUCE

Steps:

• 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. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• 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.

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.

BROCCOLI WITH MORNAY SAUCE

Steps:

• Cook broccoli in boiling salted water for 5 minutes or until almost tender.
• Refresh under cold water and drain well.
• In medium saucepan, sauté onion in butter 3 minutes.
• Add flour. Stir constantly over low heat for 1 minute.
• Add milk, whisking constantly.
• Cook over medium-high heat, whisking constantly for 5 minutes.
• Mixture will thicken.
• Stir in Swiss cheese, salt, pepper and nutmeg.
• Coat bottom of a 1 to 1 1/2 quart casserole dish with sauce.
• Arrange broccoli over sauce.
• Pour remaining sauce over broccoli.
• Combine Parmesan cheese and bread crumbs.
• Sprinkle over casserole.
• Drizzle with melted butter.
• Bake, uncovered, at 375°F for 20 to 24 minutes or until lightly browned.

WHITE CHEDDAR MORNAY

Steps:

• Melt the butter in a saucepan over low heat. Whisk in the flour, and add the milk slowly, whisking as you go. Let the sauce simmer over a very low flame for about 10 minutes. Stir in the cheese, dry mustard, Worcestershire, salt, white pepper and cayenne.

CHICKEN AND BROCCOLI MORNAY

Steps:

• Heat oil in a large skillet.
• Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
• Add water, sherry, broccoli, and soup.
• Bring to a boil.
• Add rice to the skillet and stir.
• Remove from heat and let stand for 5 minutes.
• Sprinkle with 2 tablespoons of the parmesan cheese.
• In a separate large saucepan, melt butter over low heat.
• Stir in flour.
• Gradually add the half-and-half, stirring continually until smooth.
• Boil for 1 minute.
• Add swiss cheese and remove from heat.
• Beat sauce with a wire whisk for 5 minutes.
• Beat in broth.
• Spoon chicken mixture in a serving dish.
• Pour sauce over chicken.
• Top with remaining parmesan cheese.

MORNAY SAUCE

Steps:

• Melt butter and add flour to make a light roux.
• combine chicken stock and vermouth. Slowly blend into the roux.
• stir and cook until reaches desired thickness.
• add cheese and continue to stir until completely melted.
• season to taste.

CHICKEN CREPES IN SHERRIED MORNAY SAUCE

Steps:

• Cook chicken in water with the celery, onion, and bay leaf until it is done, about 35-45 minutes. Remove from the stock and cool.
• Remove meat from the bones, discarding the skin anhd chop into bite sized pieces. Reserve stock for another use after defatting it.
• While chicken is cooking,saute the green onions and mushrooms in the butter until just tender.
• Add well-drained spinach,undiluted soup.chicken,and seasonings and mix well until totally blended.
• Place a heaping spoonful of the mixture in the center of each crepe and roll.
• Place in a shallow oven-proof dish, seam side down.
• Cover with the sherried mornay sauce, sprinkle the top with the parmesean cheese and paprika and bake until hot, about 20-30 minutes in a preheated 350 degree oven.
• Crepes can be filled, quick-frozen on cookie sheets, then transfered to plastic bags for freezer storage. Do not freeze the sauce.
• This dish can also be prepared early in the day ( sauce and all), covered, and refrigerated. If refrigerated, cover with foil and bake for about 35 minutes; remove foil and bake about 10 minutes longer until sauce is bubbling.
• A serving is two crepes per person.
• Sherried Mornay Sauce:.
• Make a white roux with the butter and flour.
• Add milk and whisk over medium heat.
• Boil 1 minute, whisking constantly.
• Remove from heat and add salt, pepper, cream, and sherry.
• Bring to a simmer while whisking, and add cheese and nutmeg.Whisk until cheese is completely melted, then remove from heat.
• Pour sauce over crepes and top with a sprinkling of parmesean and paprika.
• Serve with any extra sauce.

CAULIFLOWER AND BROCCOLI MORNAY

Steps:

• Preheat oven to 175°C.
• Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
• Put into a small casserole dish (mine is 1 quart/1 litre).
• For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
• Mix up the second 1/2 up of cheddar and mozzarella.
• Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.