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Mornay Sauce
| Recipe Submitted by: |
Franz Hanke |
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| Categories: |
Sauces |
| Yield: |
1 gallon |
| Ingredients |
Amount |
Method |
| All Purpose Flour |
12 ounces |
Stir flour into melted butter to make roux.
Cook for 5 minutes. Do not brown.
Add heated milk and stir to make smooth.
In a separate bowl, mix together egg yolks
and cream to make a liaison. Incorporate
slowly into milk mixture, a little at a time.
Season with salt and pepper. Remove
from
heat and fold in romano cheese.
Add cold butter, broken into small
pieces,
stirring until just blended.
Reserve warm for service. |
| Clarified Butter |
12 ounces |
| Milk |
3 qts. |
| Egg Yolks |
8 each |
| Cream |
4 ounces |
| Salt and Pepper |
to taste |
| Grated Romano Cheese |
4 ounces |
| Butter, whole |
6 ounces |
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| Chef's Tips: |
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| Sauce will break if held at too high a temperature.
A mock Mornay sauce can be made by eliminating
the liaison and butter at the end by increasing
the amount of roux. |
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