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  • Mornay Sauce: Note: This Mehod of Dressing The Sauce Is Unusual As The Sauce Is Usually

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    Angga Putra
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    This document provides a recipe for Mornay sauce that yields 1 liter. It is a bechamel sauce with the addition of fresh cream, egg yolks, and grated cheese. The ingredients are mixed together and whisked until smooth without boiling. Typically the sauce is used for gratinating or baking dishes, though the recipe notes it can also be served with a sprinkle of cheese on top in a sauce boat.

    Original Description:

    Basic Mornay Sauce

    Original Title

    Mornay Sauce

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    This document provides a recipe for Mornay sauce that yields 1 liter. It is a bechamel sauce with the addition of fresh cream, egg yolks, and grated cheese. The ingredients are mixed together and whisked until smooth without boiling. Typically the sauce is used for gratinating or baking dishes, though the recipe notes it can also be served with a sprinkle of cheese on top in a sauce boat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Mornay Sauce: Note: This Mehod of Dressing The Sauce Is Unusual As The Sauce Is Usually

    Uploaded by

    Angga Putra
    This document provides a recipe for Mornay sauce that yields 1 liter. It is a bechamel sauce with the addition of fresh cream, egg yolks, and grated cheese. The ingredients are mixed together and whisked until smooth without boiling. Typically the sauce is used for gratinating or baking dishes, though the recipe notes it can also be served with a sprinkle of cheese on top in a sauce boat.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Mornay Sauce Yield 1

    1
    4
    Lt

    NO METHOD QUANTITY INGREDIENTS EXPLANATION


    1 Prepare Mise en place
    1 lt Bechamel
    1 dl Fresh Cream
    2 Egg Yolks
    50 g Cheese Grated.

    2 The Result
    3 Mix 1 lt Bechamel
    2 Fresh Cream Together.
    50 g Egg Yolks
    1 dl Cheese

    4 Whisk Until smooth, dont boil.


    5 Dress In a sauce boat
    6 Sprinkle some cheese on top of sauce
    Note : This mehod of dressing the sauce is unusual as the sauce is usually
    used only for gratinating.

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