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Рецепт Classic Mornay Sauce
by Global Cookbook

Classic Mornay Sauce
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Ингредиенты

  • 2 1/2 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 c. warmed lowfat milk
  • 1/4 tsp salt
  • 1/8 tsp freshly-grnd white pepper
  • 1 pch freshly-grated nutmeg (optional)
  • 2 ounce grated cheese (such as Gruyere) Steamed vegetables for accompaniment (such as broccoli, cauliflower or possibly baby carrots)

Инструкции

  1. In a medium saucepan heat the butter over medium-high heat. Add in the flour and cook, stirring constantly, till the roux is pale yellow and frothy, about 1 minute. Don't allow the roux to brown.
  2. Slowly whisk in the lowfat milk and continue to whisk till the sauce thickens and comes to a boil, about 2 to 3 min. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 min. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  3. Stir in the cheese and whisk till melted. If the sauce seems to thick, thin with a little lowfat milk.
  4. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cold, cover surface with plastic wrap and chill for several days.
  5. This recipe yields about 2 c. of sauce.
  6. Yield: 2 c.