Recipe for Mornay Sauce? - seafood mornay recipe
I am looking for a dish with sauce Mornay. Please help me with other sites, if not explicitly, a court that you have tried it recommended.
Fish, chicken, tuna, oysters - any recipe, sauce mournay used.
Thursday, February 18, 2010
Seafood Mornay Recipe Recipe For Mornay Sauce?
1 comment:
Cook min Time9
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Ingredients
2 1 / 2 tablespoons butter
3 tablespoons all-purpose flour
2 cups hot milk
Salt 1 / 4 teaspoon tea
1 / pepper 8 c. White Tea
Pinch freshly grated nutmeg (optional)
2 ounces grated cheese, like Gruyere
Steamed vegetables such as broccoli, cauliflower or baby carrots, to the accompaniment
Arrival
In a medium saucepan melt the butter over medium heat. Add flour and cook, stirring constantly until the roux is pale yellow and fluffy, about 1 minute. Do not let the roux brown. Slowly whisk in the milk and continue beating until the sauce thick and boiling about 2 to 3 minutes. Reduce heat and simmer and season with salt, pepperER and nutmeg. Simmer for 2 to 3 minutes. It is now called a bechamel sauce, and can be used initially as a series of dishes than that.
Add and stir until cheese is melted. If the sauce seems thick, thin with a little milk.
The sauce is now known as Mornay sauce. Pour over steamed vegetables and serve immediately. If you are not using immediately, cool, cover with plastic wrap and refrigerate for several days.
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