Mornay Sauce Recipes

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.

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

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.

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.

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.

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.