Monday, December 28, 2009

Mornay Sauce (cheese sauce)

I wanted to make a side dish with a cheese sauce so I figured, why not return to the Robuchon Book for the recipe. To do the sauce I first had to create a white roux, then a bechamel sauce and finally the mornay sauce (none of which I have ever done before).


For the White Roux I did the following:
  • 4 Tablespoons Butter
  • 6 Tablespoons Flour
  1. In a medium saucepan, melt the butter, taking care not to let it brown. Dump the flour in all at once and use a whisk to mix it completely with the butter so that there are no lumps. Stir the mixture continuously for 2 to 3 minutes. It should whiten, foam, and look as though it is boiling, but it should not actually bubble. Remove saucepan from heat and allow to cool.

( I'm not sure about the 'foam and looking as though it's boiling....I just mixed it until it was all one consistency and it looked right)

Next was the Bechamel Sauce:

  • White Roux
  • 1 quart of milk
  • Salt
  • Cayenne Pepper
  • Whole Nutmeg to grate
  1. Bring the milt to a boil and pour it over the roux. Whisk the mixture into a sleek, lump free sauce. Bring to a bubble and cook for 10 minutes at most, stirring and maintaining a very gentle simmer. Season with a pinch of salt, a dash of cayenne, and if you wish, a few gratings of nutmeg
  2. a cooked baschamel sauce may be passed through a fine strainer to remove any lumps that may have formed.

(We added a bit more than a pinch of salt and a dash of cayenne....we did not add nutmeg)

Now onto the Mornay Sauce:

  • Bechamel sauce
  • 4 egg yolks
  • 1 cup of grated Gruyere cheese
  1. Bring the Bechamel sauce to a boil in a saucepan over low heat, stirring with a spatula. Whisk the egg yolks to break them up. On very low heat, stirring constantly, pour the egg yolks slowly into the bechamel. Add the grated cheese and stir until completely melted.

( we did not add the eggs...we used Cheddar cheese and used 2 cups. We also added a few shakes of Parmesan cheese)

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