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Mornay Sauce/Bechamel Base
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(Recipe ID: 122)
Serves 6 to 8
Preparation time: 15 minutes
Source: Chef Joseph Lowery
Rich cream sauce with cheese, really good with steamed vegetables like broccoli or cauliflower.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 tablespoons Butter
- 4 tablespoons Flour
- 3 cups Hot milk
- Pinch of nutmeg *
- 3/4 cup Grated cheese
- Salt and white pepper to taste *
- Few drops of white wine
Instructions
- Melt butter in saucepan and add flour. Cook only about 2 minutes constantly stirring.
- Remove from heat and blend in hot milk, blending thoroughly with a wire whisk.
- Add pinch of nutmeg and return to heat and bring to a simmer for 3 or 4 minutes or until sauce thickens.
- Remove from heat and allow sauce to cool a few minutes and blend in cheese. Season to taste with salt and pepper.
- If sauce is too stringy, James Beard recommends bringing Mornay to simmer and whisking in a few drops of white wine to smooth it out.
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