It will take 20 minutes to prepare the mornaise sauce, several stages of boiling will require only a few minutes each.
How to cook morne
Egg yolk – 2 pieces Grated
cheese (“Emmental”, “Jarlsberg” or any hard cheese) – 100 grams
Cream with a fat content of more than 20% – 4 tablespoons
Milk – 1.5 cups with a volume of 250 milliliters
Flour – 3 tablespoons
Butter – 4 tablespoons
Ground nutmeg – to taste
Sweet paprika – to taste
Salt – a pinch
Preparing Mornay Sauce
1. In a small saucepan, saucepan or heavy bottomed pan, melt the butter over low heat.
2. Slowly add flour and stir for 2 minutes.
3. As soon as the mixture acquires a golden hue, pour in milk in 3-4 portions, stirring all the time so that lumps do not curl.
4. Cook for 5 minutes, then add nutmeg, paprika and salt.
5. If the lumps still turned out, you need to wipe the sauce through a sieve.
6. Mix the yolks and cream well with a fork.
7. Pour them in a thin stream into the sauce and again put it on a quiet fire.
8. Next, bring the morne to a boil, but do not boil.
9. Add the grated cheese to the sauce, mix quickly, serve immediately to the table so that the cheese does not begin to harden.
– Mornay sauce goes well with potatoes, asparagus, broccoli, as well as rice, flour and dairy dishes.
– Most often, Gruyère and Parmesan cheese is used in mornay sauce in a 1: 1 ratio, but various variations of Gruyère, Emmental and White Cheddar are possible.
– If the sauce is planned to be prepared for meat or poultry, then instead of half the milk, you should take meat broth, if for fish dishes, include fish broth.