Starting from a good homemade bechamel sauce, we can make other derived sauces, maintaining the same thick texture and achieving other flavors. One of them is the Mornay saucean authentic delight with an extra creaminess and flavor that is achieved by adding egg yolk and grated cheese.
The most traditional is to use parmesan and gruyère cheese, both grated, in equal parts. However, nothing prevents us from combining the cheeses we want or using only one of them. In my case, for example, emmental has been chosen because it melts wonderfully.
It gives a lot of play in the kitchen. With mornay sauce we can accompany fish, meat, vegetables, mollet eggs or add to pasta dishes such as lasagna, cannelloni and others that require gratin. Today I have used it to cover some stuffed mushrooms and the result has been exquisite.
we prepare a Bechamel sauce Heat the butter in a skillet over medium heat. When it has melted, add the flour, stir to incorporate and cook for a couple of minutes, without letting it take on color, to form the roux.
Then add the milk, little by little, while stirring to prevent lumps from forming. Season to taste and season with a little ground white pepper and nutmeg. we cook during 10 minutes, stirring constantly with a few rods until the sauce thickens.
Mix the cream with the egg yolk in a bowl and add it to the pan with the bechamel sauce. We continue beating with the rods while we cook the whole one more minute at soft fire.
Remove the pan from the heat and add the grated cheese, mixing well. Once the cheese has melted and incorporated into the sauce, Add salt and pepper if necessary. We already have our sauce ready to use.
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What to use mornay sauce with
Now that you know how to do the Mornay sauce, need to think about what recipes you can use it. Try using it as a nail base croquettes-here you have a lot of croquette recipes to enjoy- or to cover vegetables and gratin them, to make Greek mousaka, among many other applications.
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