Sauce Mornay Cheese Sauce Recipes
SAUCE MORNAY (CHEESE SAUCE)
Provided by Craig Claiborne
Categories condiments, sauces and gravies, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
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.
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.
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