Bacon Mornay Sauce Recipes
BACON MORNAY SAUCE
I tagged I'mPat's recipe #377532 and there was no recipe there for this very tasty, easy to make, sauce so here it is. You could mix it up with the cheese. I used 1/2 Swiss cheese and 1/2 Parmesan cheese. You can use this on noodles, potatoes or rice.
Provided by Dienia B.
Categories Sauces
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon.
- Remove bacon from pan; add butter.
- Add flour; purists say don't brown flour but I do because I don't like a raw flour taste, and I cook on high (sigh).
- Add milk.
- Season with salt and pepper.
- Cook until thickened.
- Add cheese. crumble up bacon and add here.
FETTUCCINE WITH BRIE AND BACON SAUCE
I know, the title of this alone makes you think "heart attack on a plate." What a way to go! It is artery clogging, but once in a blue moon it's nice to indulge a bit! The sauce is utterly rich and lucious thanks to the melted Brie!
Provided by yooper
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in heavy large skillet over medium heat until fat is rendered and bacon begins to brown, about 6 minutes.
- Using slotted spoon, transfer bacon to plate.
- Discard fat from skillet.
- Add half and half and chicken broth to same skillet and bring to boil over medium heat.
- Gradually add Parmesan and stir until cheese melts.
- Add pepper and bacon.
- Reduce heat to low and gradually add Brie, stirring until cheese melts.
- Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.
- Drain well.
- Add fettuccine to sauce in skillet.
- Toss until coated with sauce.
- Divide fettuccine among plates and serve.
More about "bacon mornay sauce recipes"
ASPARAGUS AND EGGS IN MORNAY SAUCE #BRUNCHWEEK
From noshingwiththenolands.com
Estimated Reading Time 6 mins
- Melt butter in a medium saucepan, pour off 2 Tbsp. of butter and mix with bread crumbs, save for the topping, and set aside.
- Stir flour into remaining butter and let cook for 2 min. stirring over medium heat. Do not brown. Remove from heat.
- Gradually whisk in the milk, cream, nutmeg, salt, and pepper. Cook whisking constantly until sauce is smooth and thickened, about 3 min. Remove from heat and stir in the cheese.
- Preheat oven to 375F. In a buttered 1.5 L casserole alternate layers of sauce, asparagus, and eggs, ending with the sauce.
CROQUE-MONSIEUR WITH BACON, ASPARAGUS, AND MORNAY SAUCE ...
From iga.net
Servings 4Total Time 25 mins
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Estimated Reading Time 3 mins
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Estimated Reading Time 1 min
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SAVOURY PROFITEROLES RECIPE MORNAY & BACON - FRENCH ...
From thefrenchcookingacademy.com
Cuisine French CuisinePublished 2017-07-10Category Starters And Salad
- Make the savoury choux paste (with Cheese) in a saucepan on medium heat, melt the butter and milk together, add some salt and nutmeg and bring to the boil.
- Preheat your oven, Lay down and bake the puffs. First off preheat your oven to 200 c \ 395 f. Then place a clean baking tray (either non stick or covered with a silicon sheet) on your worktop and lay down the puffs one by one (the size has to be small for appetizers) check the video for a better idea of how big they should be.
- Make the Mornay Sauce. Start by making the white sauce ( bechamel sauce): in a pan on low heat, melt the butter and when melted add the flour in the pan and mix well (using a whisk) to make what is called a "white roux".
- prepare the toppings. the basic topping is fried bacon rolled up on chopstick but you virtually use anything you fancy. things like raw ham, diced cheese, blue cheese, mushrooms or anything else.
- Fill the profiteroles and serve. when you are ready to dress up the plate or Buffet. Put the cold Mornay sauce in a pipping bag (use a small diameter straight nozzle) and use it to fill each puff with some sauce.
CROQUE MADAME RECIPE - BREAKFAST SANDWICH | SPOON FORK BACON
From spoonforkbacon.com
Estimated Reading Time 4 mins
- Melt the butter in a small saucepan over medium heat. Add the flour and stir over the heat for 2 to 3 minutes to cook off the raw flour taste. Add the milk in a steady stream while whisking, then continue to cook and whisk until the mixture thickens enough to coat the back of a spoon. Whisk in the mustard, ginger, gruyere, and parmesan. Continue to cook and stir until the cheeses melt and the sauce is smooth, 3 to 4 minutes. Season to taste with salt and pepper. Set aside.
- Preheat broiler. Spread whole grain mustard onto one side of the toast slices. Top slices of the toast with the ham.
HOT BROWN PIZZA RECIPE BY SHANNON DARNALL
From thedailymeal.com
4.5/5 (30)Estimated Reading Time 1 min
- Spread evenly across the top of the pizza the turkey, bacon, shaved Parmesan cheese, and tomatoes.
KENTUCKY HOT BROWN RECIPE – STATE OF DINNER
From stateofdinner.com
Estimated Reading Time 5 mins
- Preheat oven to 400 degrees. Lay bacon in a single layer in a large baking sheet. Cook for 20 minutes, or until crispy. Remove from oven and set aside.
QUICHE POCKETS WITH A MORNAY SAUCE | BRUNCH RECIPE | SPOON ...
From spoonforkbacon.com
Estimated Reading Time 4 mins
- For pie dough: Place flour, baking powder and salt in a mixing bowl and whisk together. Add butter and cut into the dry ingredients using your fingers or a pastry knife until a fine mealy texture forms. Add water, one tablespoon at a time, mixing, until the dough just comes together. Form dough into a flat disc and wrap in plastic wrap. Chill for at least 30 minutes before using.
- For filling: Place ham and onions into a small mixing bowl and toss together. Add eggs and milk and mix together. Fold in cheeses until fully incorporated. (you should have more of a loose paste texture, instead of a runny filling). Season with salt and pepper and set aside until ready to use.
- To assemble: Preheat oven to 425°F. Roll chilled dough out onto a clean, lightly floured surface. Roll until slightly thinner than 1/8 inch thick . Cut out 4 inch circles, using a circle cutter, and fill the center of each circle with 1-2 tablespoons of filling. Continue until all of the dough and filling have been used. (For egg wash: In a small mixing bowl beat together 1 egg and 2 tablespoon water.) Brush egg wash around the edge of each circle and fold together. Egg wash the sealed seam and starting from one edge push the seam over and squeeze the dough slightly. Use the dough you have squeezed and fold it over the seam again. Continue squeezing and folding until you have crimped the entire seam of the quiche pocket. Place pockets onto a baking sheet, lined with parchment, and pierce the top of each to allow steam to escape, while baking. Place pockets in the refrigerator for about 30 minutes. Brush the tops with remaining egg wash and bake for 25 to 30 minutes or until golden brow
- For mornay sauce: Melt butter in a small saucepan over medium heat. Sprinkle flour over surface and whisk together for 2 to 3 minutes. Add the milk and whisk together until no lumps remain and the mixture is thick enough to coast the back of a spoon. Toss cheeses in lemon juice and whisk into the béchamel sauce. Continue to whisk until no lumps remain. Season with salt and pepper and stir. Serve as a dipping sauce for quiche pockets.
CHICKEN MORNAY BAKED POTATOES · CHEF NOT REQUIRED...
From chefnotrequired.com
Estimated Reading Time 4 mins
- Meanwhile, to make the mornay sauce melt butter in a small saucepan, add bacon and cook stirring over medium heat until bacon is cooked. Remove bacon with a slotted spoon and set aside, leaving bacon flavoured butter in the saucepan.
- To the same saucepan add flour and continue to stir over low heat for 1 - 2 mins until the flour starts to sizzle and bubble, it will look grainy and get lighter in colour - then remove from heat. Add crushed / minced garlic and stir well.
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From foodfornet.com
Estimated Reading Time 5 mins
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5/5
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