Bechamel For All Things Mornay
October 23rd 2007 11:26
Bechamel is also the basis of Mornay sauce, made by simply adding grated cheese to the warm béchamel and stirring through until it melts.
Spoon the Mornay sauce over cooked cauliflower, top with grated cheese and brown under the grill to make Cauliflower Mornay. It is the same method used to make the world famous Lobster Mornay.
75g butter
75g plain flour
500ml milk
1 bayleaf
3 cloves
50g onion
1pinch nutmeg
1pinch white pepper
2pinches salt
Method
Melt butter in a pot or deep pan.
Add the flour and stir into a thick paste known as roux (pronounced roo).
Add a splash of milk and mix.
Add more milk and mix
Allow heat to recover and add a bit more milk.
Add remaining milk and whisk in until smooth
Add bayleaf, onion and cloves.
Add nutmeg, salt and pepper.
Mix in and allow sauce to simmer gently for ten minutes, stirring frequently.
Remove onion, bayleaf and cloves.
Bechamel can be refrigerated then reheated but is not suitable for freezing. This recipe yields approximately 500mls.
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