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Sauce Mornay Recipe

Updated on April 5, 2013

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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!

The Results!

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All the Ingredients:

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Recipe in Rebus

dice cloves and shallots
dice cloves and shallots
ad to sizzling butter & oil
ad to sizzling butter & oil
cook until translucent
cook until translucent
add flour, cook until warm, bread-y smell emanates
add flour, cook until warm, bread-y smell emanates
add chicken stock
add chicken stock
add ½ & ½
add ½ & ½
add buttermilk--I'm using frozen cubes I had on reserve!
add buttermilk--I'm using frozen cubes I had on reserve!
add Parmesan
add Parmesan
don't be afraid to thin sauce with a lil chicken stock if needed!
don't be afraid to thin sauce with a lil chicken stock if needed!

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 3-4 cups

Ingredients

  • 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:

  1. Dice the shallots and garlic.
  2. 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!
  3. Add flour, and cook 2-3 minutes, until a warm bread-y aroma emanates from pan.
  4. Add chicken stock, and blend with spoon.
  5. Add ½ &½. Stir.
  6. Add buttermilk. Stir. (In the photo, you'll note my buttermilk is cubed, and that's because I save extra in the freezer.)
  7. Add cheese. Stir.
  8. Simmer until a velvety consistency is attained, something like the viscosity of kefir yogurt--but hopefully not curdled! ;)
  9. Remove from heat. Add nutmeg & salt and pepper to taste. Excess freezes wonderfully well.

A Whole Lotta Cheese Sauce

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank you VERY much, Cutler. It's an easy-peasy sauce that can work as Alfredo of just plain jazz up some veggies. I have gone the wheatgreass route myself, and sweet as it, it's a little lawn clippings overall..hehe. And thanks for noticing the pictures! Yes, I take them all myself, in process of cooking, making me a one armed bandit--with a cooking pot, though, instead of a jackpot..:)

    • cuttler profile image

      Cuttler 4 years ago from HubPages

      Mmmmmhh....I can feel that sweet sauce running down my throat already. Am kind of a health freak and always in search of foods rich in antioxidants. I have gone to the extent of taking the awful tasting wheatgrass juice. But this here is like a gem to me. Not only does it look sweet but it is also healthy. Thank you so much for sharing this and the detail in your hubs is just amazing. I believe that all the pics are your own work, right?

      Voted up, shared and awesome