Memorial Day Recipes

Mornay Sauce

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Mornay Sauce

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You will be amazed how you can taste every element of this sauce. I have spent a lifetime perfecting this classic sauce. This sauce takes richness of complexity to the next level.

Ingredients

  • 20 oz. whole milk
  • 2 wide strips lemon rind
  • 2 whole tarragon sprigs
  • 1 lg. bay leaf, snapped but not broken
  • 1 lg. sweet onion, thinly sliced
  • 4 Tbs. sweet unsalted butter
  • 1/3 C. low gluten flour (all purpose)
  • 2 tsp. mustard powder
  • pinch of nutmeg
  • 1-1/4 C. half and half (Fat Free may be used)
  • 1/4 C. grated Parmesan cheese
  • salt and pepper to taste

Directions

Combine milk, lemon rind, tarragon, bay leaf, and onion in a medium sauce pan. Slowly bring to a boil. Remove from heat, cover and set aside for a minimum of 30 minutes and up to 2 hours. Strain milk mixture. In a small sauce pan, melt the butter, add the flour and mustard. Whisk until smooth and thick. Whisk milk into roux. Slowly bring to a boil stirring constantly. Simmer 2 minutes and remove from heat. Add cheese, half and half, nutmeg and salt and pepper to taste. Use sauce as desired for extraordinary taste.

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