CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
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.
PORK TENDERLOIN NACHOS WITH MORNAY SAUCE, AVOCADO-CORN RELISH, CHARRED JALAPENO AND GOAT CHEESE
Steps:
- For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, chile de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and chile de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves.
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
20 MINUTE PORK CHOPS MORNAY
A quick and easy, stovetop dinner. This is out of the "Taste of Home Cooking School Recipe Collection" Spring 2002 Edition. I serve this over buttered egg noodles and with a sweet veggie side dish.
Provided by TheDancingCook
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, brown pork chops in hot oil.
- Add soup and water; cover and simmer until pork is no longer pink (about 20 minutes).
- Stir in shredded Swiss, parmesan and nutmeg after removing from heat.
- Serve over cooked rice or egg noodles.
PORK MORNAY
This is one of our family favorites and I have been making it for many years. I got the recipe from an old Betty Crocker Cookbook and have tweaked it to meet our tastes. We like lots of the Mornay Sauce so I have doubled that part of the recipe. If you like more tomato sauce on the pork you can add more of that too. It can also be prepared in an electric skillet.
Provided by Okiegirl
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Dip pork steaks into egg; coat with bread crumbs.
- Heat oil in a 10 inch skillet that has a lid.
- Fry pork over medium heat until brown.
- Add water to pan and spoon 1 tablespoon of tomato sauce onto each pork steak; reduce heat to low.
- Cover and cook until done, about 30 minutes.
- While the pork steaks are cooking prepare Mornay Sauce.
- Heat margarine in small saucepan until melted.
- Blend in flour, salt, nutmeg and cayenne pepper.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Immediately stir in bouillon and half-and-half. Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in cheese until melted.
- When pork steaks are done, remove to platter; top with Mornay Sauce.
- Sprinkle with paprika.
WHITE CHEDDAR MORNAY
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
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
MORNAY SAUCE
Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g
CANNELLONI MORNAY
A special cannelonni you will love serving. This pasta delivers pleasure. I have made this recipe and substituted the chicken with seafood; very good also.
Provided by Sageca
Categories One Dish Meal
Time 12h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Pour tomato sauce in of 13"x9" pan. Set aside.
- White Sauce:
- Melt 3 Tbsp butter in microwave. Add flour to butter and slowly whisk in scalded milk. Microwave 3 minutes stirring a few times. Add nutmeg, salt and pepper and ¼ Cup of mozzarella cheese. Mix to melt cheese and set aside.
- Filling: Heat 1 Tbsp of olive oil in skillet, add leeks/onions, garlic, shallots and cook till tender. Pour mixture in bowl, add spinach, cottage cheese, ricotta, chicken, parsley, 1/4 Cup parmesan cheese, egg and mix.
- Spoon in piping bag fitted with a large plain tip and fill each tube. Arrange in single layer over tomato sauce in baking dish. Top with white sauce covering each and every tube. Sprinkle with remaining parmesan and mozzarella cheese. Bake 1 hour, covered, in a 350* oven. Uncover and bake 30 minutes longer. Broil 2-3 minutes until lightly browned.
Nutrition Facts : Calories 321.5, Fat 19.4, SaturatedFat 9.9, Cholesterol 98.3, Sodium 563.4, Carbohydrate 13.7, Fiber 1.1, Sugar 3.2, Protein 23.1
BAKED POTATOES MORNAY
Make and share this Baked Potatoes Mornay recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pierce potatoes.
- Place on oven tray and bake in mod hot oven for about 1 hour or until tender.
- Cool 10 minutes.
- Cut tops from potatoes, scoop out half the flesh with a spoon, leaving skins intact.
- Combine chopped potato with filling, divide mixture between the potato shells.
- Bake potatoes, uncovered in a mod hot oven for about 15 minutes.
- ---------Filling-----------.
- Boil or steam asparagus until just tender; drain.
- Heat butter in pan, stir in flour, stir over heat until mixture is bubbly.
- Remove from heat,gradually stir in the milk, stir over heat until mixture boils and thickens.
- Remove from heat, stir in cheese, onions, salmon and asparagus.
- Serve.
Nutrition Facts : Calories 418.1, Fat 8.1, SaturatedFat 4.6, Cholesterol 32.6, Sodium 185.6, Carbohydrate 71.1, Fiber 9.1, Sugar 5.9, Protein 17.3
TURKEY MORNAY
An easy and elegant way to use up leftover turkey! Adapted from Busycooks. New England, Canada, Mid Atlantic Mid West
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the butter in a heavy saucepan. Add onion and cook, stirring until tender, about 5 minutes.
- Sprinkle in flour, stirring until mixture bubbles. Cook for about 1 minute. Add the chicken broth and cream, stirring well with a wire whisk. Bring to boiling, cook 2 minutes.
- Remove from heat and stir a small amount of the sauce into the egg yolks to heat and temper.
- Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly.
- Remove from heat and stir in cheeses. Stir until smooth and nicely melted.
- Place sliced turkey or chicken on each split and toasted English muffin.
- Pour sauce over each one.
- Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch carefully while broiling so it doesn't burn! Enjoy!
Nutrition Facts : Calories 599.2, Fat 34.6, SaturatedFat 19.6, Cholesterol 235.6, Sodium 792.3, Carbohydrate 34.5, Fiber 2.5, Sugar 3.8, Protein 36.8
CRAB-MEAT MORNAY
Provided by Julia Reed
Categories appetizer
Time 15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a heavy saucepan over medium-high heat..Add the scallions and sauté about 3 minutes,until soft.
- Whisk in the flour. Add the cream and whisk until smooth. Stir in the cheese and blend until smooth. Add the sherry and cayenne and 1/4 teaspoon salt (or to taste) and gently fold in the crab meat and parsley.
- Serve in a chafing dish accompanied by toast points,or fill small tart shells and pass them on trays.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 28 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOMS MORNAY
A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!
Provided by Paula
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
- Bake in preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g
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