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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. Mornay sauce is one of the classic French sauces and is good with chicken,fish, or vegetables. Stir, stir, stir and you will succeed! Ingredients:
6 tablespoons butter |
3 tablespoons flour |
3/4 cup cold chicken broth |
2 egg yolks, beaten slightly |
1/3 cup parmesan cheese, freshly grated |
1 ounce gruyere cheese, diced |
3/4 cup heavy cream |
Directions:
1. In the top of a double boiler melt the butter over simmering water. Add the flour with constant stirring until it is well blended in and the mixture is bubbly. Remove from heat and gradually whisk in the chicken stock and the cream. Return to the heat and quickly bring up to a boil, stirring constantly. Cook for 1-2 minutes while still stirring. Remove from heat and stir about 3 Tbs of the sauce into the 2 slightly beaten egg yolks, adding the sauce little by little. Add the egg yolk mixture to the remainder of the sauce off heat, stirring all the while. Cook over simmering water for 3-5 minutes, stirring slowly all the while. Remove from heat, cool slightly, and add the cheeses all at once and blend in until all of the cheeses have melted. Serve at once as suggested.
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