Eggs Mornay Recipes

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.

TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)

Steps:

• Preheat oven to 180°C/350°F.
• Crunchy Topping - Mix together.
• Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
• White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
• Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
• Add Vegeta, mustard, onion and garlic powder, whisk.
• When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
• After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
• Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
• Scrape into baking dish, top with Crunchy Topping.
• Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!

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!

STUFFED EGGS MORNAY

Steps:

• Put 4 T of the butter in container of electric blender with salt, peppers, flour, and 2 cups of the hot milk.
• Cover, whirl for 30 seconds.
• Pour into large saucepan.
• Add remaining hot milk and cook over medium heat, stirring constantly until sauce is thickened and bubbles-about 2 minutes.
• Add Swiss cheese and 4 T of the parmesan.
• Cook, stirring constantly, until cheese is melted; remove from heat and cover.
• Cut eggs in half lengthwise.
• Empty yolks into a bowl and reserve the whites.
• Heat four more T of butter in a small skillet.
• Saute mushrooms for about 5 minutes or until mixture is almost dry, stirring occasionally.
• Stir in parsley and tarrogon.
• Mash egg yolks with 1/2 C of the sauce; add the mushrooms.
• Fill whites with mushroom mixture.
• Spread a thin layer of sauce in a shallow baking dish and arrange the stuffed eggs in the sauce, stuffing-side up.
• Spoon remaining sauce over.
• Toss bread crumbs and remaining 2 T parmesan cheese with melted butter.
• Sprinkle over eggs.
• Cool, cover and refrigerate until needed.
• Bake in a moderate oven at 350 for 30 minutes.

EGGS MORNAY

Steps:

• 1. HEAT oven 450. GREASE 9 inch square baking dish. ARRANGE eggs, cut side down.
• 2. MEDUIM SAUCE PAN melt butter over low heat. BLEND in flour; cook and stir 1 minute. GRADUALLY whisk in milk. Cook and stir until mixture comes to a boil and thickens.
• 3. STIR in cream, salt, pepper, and nutmeg. ADD provolone cheese, stir until melted.
• 4. POUR cheese sauce mixture over eggs. SPRINKLE with parmesan cheese.
• 5. BAKE 20-25 minutes or until golden.