Sauce Mornay Cheese Sauce Food

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.

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.

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.

GNOCCHI WITH MORNAY CHEESE SAUCE

Steps:

• TO MAKE MORNAY SAUCE: Melt butter in a medium saucepan. Add flour and stir for one minute. Add in 2 cups milk. Cook until thickened.
• Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese. Season with salt and pepper.
• TO MAKE GNOCCHI: In medium saucepan melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth.
• Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (This is called a panade). Transfer to a large bowl and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature.
• When mixture has cooled, add the eggs, one at a time. Do not add the next egg until the first is entirely absorbed. When the eggs have been fully incorporated add 3 1/2 ounces grated Gruyere cheese.
• BOILED VERSION: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors and let the dough fall into the water.
• Do in batches of 20 or 30. Cook for 4-5 minutes, then remove gnocchi to a cloth towel with a slotted spoon (gnocchi will deflate as they cool). Serve sauce over cooked gnocchi.
• BAKED VERSION: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow 9x13 casserole dish. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. As 1/2 inch of gnocchi dough emerges, cut with a knife or scissors. Arrange gnocchi in one or, at most, two layers.
• Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere. Bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)

Steps:

• If fillets are large, cut lengthwise in half.
• Roll up fish and secure with toothpicks.
• Place in shallow rectangular baking dish.
• Sprinkle with lemon juice.
• Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
• Meanwhile, melt butter in a saucepan.
• Blend in flour, bouillon mix and dry mustard.
• Gradually stir in the milk.
• Cook and stir over medium heat until it boils and thickens.
• Add both cheeses and stir until melted.
• Add salt and pepper and serve over the cooked and drained fish rolls.

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:

• In the top of a double boiler melt the butter over simmering water. Add the flour with constant stirring until it is well blended in and the mixture is bubbly. Remove from heat and gradually whisk in the chicken stock and the cream. Return to the heat and quickly bring up to a boil, stirring constantly. Cook for 1-2 minutes while still stirring. Remove from heat and stir about 3 Tbs of the sauce into the 2 slightly beaten egg yolks, adding the sauce little by little. Add the egg yolk mixture to the remainder of the sauce off heat, stirring all the while. Cook over simmering water for 3-5 minutes, stirring slowly all the while. Remove from heat, cool slightly, and add the cheeses all at once and blend in until all of the cheeses have melted. Serve at once as suggested.

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:

• 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

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.