Sauces:

Sauce Mornay

Ingredients:

  • 40g grated Parmesan
  • 25g butter
  • 1dl double cream
  • 2 egg yolks
  • cayenne
  • 40g butter
  • 40g plain flour
  • 1/2 litre milk
  • 25g onion
  • 1 clove
  • bayleaf
Method:
  1. Add 40g grated Parmesan cheese to 4dl hot Bechamel sauce, mix well.
  2. Mix 25g butter in thoroughly away from the heat and add 1dl double cream.
  3. Prepare a sabayon with 2 egg yolks and add to the sauce.
  4. Adjust the seasoning and finish with a little cayenne.

Method for Bechamel:

  1. Prepare a blond roux using 40g butter and 40g plain flour, alow to cool.
  2. Bring to the boil 1/2 litre milk with 25g shreded onion, 1 clove and 1/2 bayleaf. Cover and allow to infuse for 10 minutes.
  3. Strain and gradually mix the milk into the roux using a wooden spatule. Simmer gently for 30 minutes stirring frequently to prevent sticking.
  4. Pass through a fine strainer.