Classic Mornay Sauce Recipe
French Classic Mornay Sauce Recipe.
Recipe ingredients for classic mornay French sauce.
The classic mornay sauce recipe is used in many foods and can be more sparse or tighter depending on what we want to use.
6 tablespoons of margarine.
6 tablespoons of flour.
4 cups of fresh milk.
Pepper freshly ground.
2 egg yolks (optional).
Peel the onion, wash it and wipe it. Pour the milk into a small saucepan along with the onion. Boil them in moderate heat, taking care not to swell the milk. Put a large pot on very low heat and melt the margarine. Remove the pot from the heat and pour some flour. Stir well with a wooden spoon until the flour is mixed well with margarine. Then slowly add the boiled milk, taking the onion off and stirring continuously so as not to polish the mixture. Then put the pot in the fire again and continue stirring until the mixture becomes smooth, like a cream.
Remove the pot from the heat, add salt, pepper and mix all the ingredients well. If we want our classic mornay sauce recipe to bind more closely to our food, add the 2 egg yolks as soon as we lower the cream from the fire. Mix lightly the yolks with the cream and add the classic mornay sauce recipe to the food we prepare. In case we do not need it directly, we put it in a bain-marie to keep it warm and not lose its moisture.
Recipient Execution Time.
- Execution time 5 min.
- Baking time 10 min.
- Total time 15 min.
- Calories per serving 200 Kcal.
Half an hour before we prepare the mornay sauce recipe, remove from the refrigerator the margarine, milk, and eggs. We want the materials to get room temperature. It should not be cold before we use them.