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Sauce Mornay Recipe
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Your Nugget of Nutritional Info for this post:
Shallots are more than onion's smaller, sweeter cousin. They contain a type of antioxidant called flavonoids. These heavy hitting antioxidant are tops in the onion family in terms of reducing the risk of cancer—liver cancer, particularly--heart disease, and diabetes. High in potassium, vitamin A, & folate, they also aid digestion!
All the Ingredients:
Recipe in Rebus
- 2 cups ½ & ½
- 1 cup NS chicken stock, (but keep some on hand in case sauce needs to be thinned!)
- ½ cup buttermilk
- 1½ cups Parmesan, shredded
- 1-2 shallots diced
- 2-4 cloves garlic minced
- 1-2 TBSP. butter or butter substitute
- 2 TBSP. flour
- 1-2 TBSP. olive oil
- 1 tsp. nutmeg
- salt & pepper to taste
How to Do it:
- Dice the shallots and garlic.
- Saute in layers in a mixture of melted butter & olive oil until translucent. NOTE: by layers I mean this: shallots take longer to cook, and so should be sauteed first, and then garlic should be added & sauteed. Overcooked garlic is very bitter!
- Add flour, and cook 2-3 minutes, until a warm bread-y aroma emanates from pan.
- Add chicken stock, and blend with spoon.
- Add ½ &½. Stir.
- Add buttermilk. Stir. (In the photo, you'll note my buttermilk is cubed, and that's because I save extra in the freezer.)
- Add cheese. Stir.
- Simmer until a velvety consistency is attained, something like the viscosity of kefir yogurt--but hopefully not curdled! ;)
- Remove from heat. Add nutmeg & salt and pepper to taste. Excess freezes wonderfully well.