Classic Mornay Sauce

• 份量: 10 servings
• 活動時間: 15 minutes
• 總時間: 35 minutes

食材

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

步驟

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!

筆記

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

營養

• 卡路里: 149 kcal
• 總脂肪: 10 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 0 g
• 膽固醇: 31 mg
• 鈉: 211 mg
• 總碳水化合物: 8 g
• 膳食纖維: 0 g
• 總糖: 4 g
• 蛋白質: 6 g