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+--- Thread: Mornay Sauce (/showthread.php?tid=241385)
Mornay Sauce - tubeN2 - 02-01-2006
[ul][li]3 tablespoons butter [li]1 teaspoon finely chopped onion [li]3 tablespoon flour [li]1 cup hot milk [li]1/4 cup Parmesan cheese [li]1 teaspoon chopped parsley [li]1/2 teaspoon salt [li]1/2 teaspoon freshly ground black pepper [li]1/4 teaspoon nutmeg[/li][/ul]
Melt butter in a saucepan over medium-low heat; add chopped onion. Cook over low heat until onion has softened. Stir in flour and cook, stirring, until smooth. Gradually add milk, stirring constantly. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth.
Beat egg yolk in a small bowl; add about 1/4 cup of the hot liquid to it, stirring constantly. Pour egg yolk mixture into the hot liquid; stir until the sauce is smooth and hot. To reduce the risk of curdling, a double boiler can be used after the onions are cooked.