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Bechamel sauce, (mornay)

How to Making Recipes Bechamel sauce, (mornay) using 13 ingredients and 4 steps

Bechamel sauce, (mornay) - Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl]) is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. Preparation Melt the butter in a heavy-bottomed saucepan. Béchamel sauce by the Greek chef Akis Petretzikis. A bechamel sauce is a Mother Sauce, which is where all sauces originate from. Mornay sauce is a popular sauce in fine dining establishments and uses Gruyere and parmesan cheeses to complement.

Bechamel sauce, (mornay)

Just like Bechamel sauce, Mornay can be served on most foods you want to add an extra layer of flavor.

Typically you see it served with eggs, chicken, fish, vegetables and shellfish but you also can.

You can have Bechamel sauce, (mornay) using 13 ingredients and 4 steps. Here is how you cook it.

Ingredients make Bechamel sauce, (mornay)

  1. Prepare 1 onion for onion cloute.
  2. You need 500 ml milk.
  3. Prepare 50 gm butter.
  4. It's 20 gm refined flour.
  5. Prepare 1 pinch salt and white pepper.
  6. It's 1 pinch nutmeg grated.
  7. You need 2 bay leaf for onion cloute.
  8. It's 7-8 cloves for onion cloute.
  9. Prepare INGREDIENTS For MORNAY sauce.
  10. Prepare 20 gm grated parmasen cheese.
  11. It's 20 gm great gruyere cheese.
  12. It's 1 egg yolk.
  13. It's 1 tsp cooking cream.

Bechamel sauce, (mornay) instructions

  1. Method for Onion Cloûté 1. Peel the onion, wrap the onion with bay leaf & secure with cloves..
  2. For the Roux 1. Heat butter in a saucee pan till frothy foam comes out. 2. Sprinkle refined flour a little at a time & keep stirring till it gets a creamy paste & remove.
  3. For the sauce 1. Boil the milk with onion cloûté 2. While the milk is simmering, add roux & keep whisking till the roux is mixed with milk 3. Once the mik has a saucy consistency, seasoning..
  4. TO PREPARE MORNAY SAUCE a) Simmer bechamel sauce, add the grated cheese b) Now add the liaison (DO NOT BOIL AGAIN) & check the seasoning & remove form heat..

Bechamel sauce, (mornay) - Cook for a few minutes, continuously stirring with a whisk. It's called one of the Mother Sauces because it's so basic and because it's a starting place for so many things. Don't get scared off by the fact that it's French. Making your own bechamel/white sauce is so easy and the result is delicious creaminess in every bite. Bechamel Sauce (White Sauce) can be stored in the refrigerator for up to one day before using. Mornay Sauce: Make the Basic White Sauce recipe. After the white sauce has thickened, remove. Thank you and good luck