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Posts Tagged ‘Mornay Sauce’

I’m here, but for how long I’m not sure.  First craft fair of the season and it was slowwwwwww.  Ah, but there are more to come!  It always looks up the closer to Christmas we get.  I just love this time of year.  Enough of this for now, let’s head to my favorite sauce–Bechamel!  Oh, excuse you!

Start by making a White Roux.  Now, this is not book learning you will be getting from me, but experience.  I DO use butter as my fat source–REAL BUTTER folks.  I take a pan, put in about 4-5 tablespoons of butter and heat it up on medium high heat.  When fat thins I add 6-7 tablespoons of flour and whisk briskly until the mixture begins to thin and bubble.  I then turn the heat to low and reduce the amount of whisking I do until I smell a toasty aroma arising from the roux. I usually let it cook for about 1-2 minutes more (don’t let it brown) and then remove it and set it aside.  For what follows you will need 4-6 tablespoons of this roux.

In a separate pot, heat up about one quart of milk (I use whole milk to get the smoothest blend) until it is SIMMERING.  Add the roux to the milk and whisk until the two come together smoothly, simmering while doing so.  Add salt to taste and two pinches of nutmeg.  I don’t like to taste the nutmeg as an “ingredient,” I just use it to add depth of flavor.  I also add a pinch of powdered white pepper and 1/4 of a yellow onion, peeled and sliced (not to small–what you want is the flavor).  I will sometimes also add a bay leaf and bit of vanilla bean, etc, depending on what I’m using the sauce for.  For now, just add the onion and one bay leaf (along with the nutmeg).  Simmer for about 20 minutes, adding more whole milk if the sauce thickens to quickly.  When done pour through a sieve and viola–BECHAMEL!  

Although this is a very BASIC Bechamel Sauce, you can do a lot with it. 

1.  You can throw in some Parmesan, Romano or both (grated please, 6-8 oz. please) into the sauce, melt it and pour it over some pasta.  Delicious. 

2.  You can make it into a heavy cream sauce by adding about 4-8 ounces of heated, heavy cream along with your favorite spices from Adult Indulgences, Wickedly Delicious Custom Spice Blends (http://www.adultindulgences.etsy.com), such as Tuscan Sun, Sicilian Prince, or even Oh India!  Again, great on pasta, baked chicken, etc.

3.  You can stir in 4 ounces of Gruyère (an incredible cheese indeed) and 2 oz. of Parmesan (grated) until melted.  Then remove from heat and add in 2 oz. of butter.  Stir well.  Again, this goes well with pasta, chicken, etc.  This is known in the field as a Mornay Sauce.

4.  And, you can make my husband’s favorite….Cheddar Cheese Sauce.  Add 8-9 oz. of cheddar cheese (grated please), 1/2 tsp of dry mustard, and two tbls of Worcestershire sauce.  Place all ingredients into warm Bechamel and heat until melted.  Pour over pasta and just die!

Really, you can put just about anything into a Bechamel sauce.  That is what makes it so very cool.  An easy way to make a fantastic sauce that you can use for virtually everything!  It can be dainty or robust.  You choose!  But, I make my Bechamel Sauces just how I like my men….robust and naughty!

Photo Courtesy of:  http://www.independent.co.uk/multimedia/archive/00284/Mr_January__Peter_L_284932t.jpg

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