White Cheddar Mornay Recipes
MORNAY SAUCE RECIPE
How to prepare a delicious Mornay sauce.
Provided by G. Stephen Jones
Categories Sauces
Number Of Ingredients 6
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.
WHITE CHEDDAR MORNAY
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over low heat. Whisk in the flour, and add the milk slowly, whisking as you go. Let the sauce simmer over a very low flame for about 10 minutes. Stir in the cheese, dry mustard, Worcestershire, salt, white pepper and cayenne.
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- Melt butter in a medium saucepan over medium-high heat. Once melted, whisk in flour to make a roux. Continue to whisk the mixture until the roux is pale yellow and frothy, about 1 minute. Don’t let the roux brown.
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- In a medium saucepan over medium heat, warm the milk until steam begins to rise from the milk and the edges just begin to simmer. Don't let the milk boil.
- Meanwhile, in another medium saucepan, melt the butter over medium-low heat. Once the butter has melted, add the flour and stir together to create a paste-like mixture (a roux). Continue stirring for approximately 1 minute, until the roux transforms from its original paste-like appearance to a bubbly, liquid-like appearance. Move the roux off the heat.
- Slowly stream the hot milk into the prepared roux, whisking the mixture vigorously as you do. Transfer the entire mixture back to the stove over medium heat, and whisk in the cheese. Whisk until its smooth and as thick as you'd like it to be. The longer you cook the mixture (and effectively reduce it), the thicker it will be.
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