Mornay Sauce

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Kedgeree

Mornay Sauce

Has anyone got a tried a\nd tested recipe for Mornay Sauce. Not too complicated!
Thank=you

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Noreen, Board Moderator

Mornay Sauce

Hi Kedgeree. Delia has one in the Complete Cookery Course. It's not on the site because we have no photo, but here it is....

Mornay Sauce
Serves 6-8 people

This is a basic cheese sauce which can be used in a wide variety of dishes. Grated Gruyere cheese could be used instead of Cheddar for a spot of refinement.

10fl oz (275ml) milk
10fl oz (275ml) single cream, or use all milk
1 level tsp mustard
1 oz (25g) plain flour
1 1/2 oz (40g) butter
2 oz (50g) strong Cheddar cheese, grated
1 oz (25g) Parmesan cheese, grated
a pinch of cayenne pepper
1/2 tsp lemon juice
salt and pepper

Place the first five ingredients in a saucepan and whisk over the heat until smooth and thickened.

Now add the cheeses, stir to melt them in, then cook the sauce gently for 5 minutes. Season to taste with salt, pepper, cayenne and lemon juice.



Sounds quite easy!



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Kedgeree

Mornay Thanks

Very many thanks. Now we can have our Haddock in Mornay sauce, home made( except for the fish!) not Morrisons made!

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sam from worthing

Mornay Sauce

I have to thank you kedgeree for asking this question.

I am trying so hard to get my OH to eat more fish/seafood - and i occassionally buy a ready made "cod mornay" dish that i can bung in the oven when OH has his "rubbish" lol.

When i saw your request i looked at my CCC and saw the recipe and thought how easy is that too - Nor beat me to it to type it up, the book is right next to me.

Am sure OH will like it - with crunch breadcrumbs and parmesan on top - i would have it with new tatties, OH would have it with chips lol.

So thank you very much for the heads up on the recipe thought.

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sam from worthing

a ps on the Mornay Sauce.

I did find another a recipe on the tinterweb too - which had a splash of white wine (or vermouth) in it too - that could be the missing "j'nais see qwa" or however you spell it. lol

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Kedgeree

Mornay Sauce

Thanks Sam. I'm wondering why or who called it Mornay Sauce? Basically it's a 'jazzed up' or 'tweaked' cheese sauce isn't it?
Good to have Delia's recipe though, ( thanks Noreen) I always know hers are T&T and can be relied on.
Nothing to do with Mornay Sauce but Delia's meat timings are always spot on. Especially for pork with crackling that really crackles..OH's most favourite food!!

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Kedgeree

P.S

I love the idea of a splash of wine!

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sarah jacintha

Needs more flour

Hello,

I'm bumping an old thread here because I've used Delia's recipe for a mornay (or cheese) sauce quite a few times now, but hadn't made it in about a year. I have the book in which it appears but had mislaid it, so I hit this site.

Couldn't find it (used many different search variations), so I just googled 'Delia mornay sauce' and came across this page.

The ingredients are listed faithfully in this thread but I'd just like to add my opinion after having made it a few times that it really does need a bit more flour.

The regular cheese sauce recipe listed here (as opposed to the 'mornay' sauce in the older book) recommends that you add as much flour as you do butter. However, the sauce is made with milk and no cream.

Although the mornay sauce recipe advocates half milk, half single cream (and I suppose makes a thicker sauce), I would still add as much flour as butter, as to my mind the recipe needs thickening just a little. Just my opinion!

 
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