Kris

Classic Mornay Sauce

Name: Classic Mornay Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Ingredients: 4 tablespoons butter (not margarine or a blend), divided; 1/3 cup all-purpose flour; 3 cups whole milk, warm but not hot, divided; 2 to 3 whole cloves; 1/4 medium onion, peeled; 1 bay leaf; 2 ounces grated Gruyère cheese; 2 ounces grated Parmesan cheese

10 servings

portioner

15 minutes

aktiv tid

35 minutes

total tid

Begynd at lave mad

Ingredienser

4 tablespoons butter (not margarine or a blend), divided

1/3 cup all-purpose flour

3 cups whole milk, warm but not hot, divided

2 to 3 whole cloves

1/4 medium onion, peeled

1 bay leaf

2 ounces grated Gruyère cheese

2 ounces grated Parmesan cheese

Vejledning

Gather your ingredients.

In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.

Stir in 1/3 cup all-purpose flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.

Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.

Stick 2 to 3 whole cloves into 1/4 medium onion (peeled) and add to the sauce along with 1 bay leaf . Simmer for about 10 minutes, or until it's reduced by about 20 percent.

Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.

Return the sauce to the pan. Add 2 ounces grated Gruyère and 2 ounces grated Parmesan cheeses and stir until the cheese has melted.

Remove from heat, stir in the remaining 1 tablespoon butter , and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!

Notater

50/50 parmesan og emmentaler virker godt

lidt over en kvart blok smør ish

mel tilsvarende

sødmælk er fint, MEN ikke mere efter osten er i helst - og hvis man gør det, skal den have tid til at kombinere ordentligt. ellers er der gryn

pas på med mælk efter osten - kan også lede til problemer med at blive for tynd ret let

Ernæring

Portionsstørrelse

Kalorier

149 kcal

Fedt i alt

10 g

Mættet fedt

6 g

Uumættet fedt

0 g

Transfedt

Kolesterol

31 mg

Natrium

211 mg

Kulhydrater i alt

8 g

Kostfiber

0 g

Sukker i alt

4 g

Protein

6 g