Balmys Cheese Sauce Aka Mornay SauceFrom shine 8 years ago
- 4 tablespoons butter (1/4 cup) shopping list
- 4 tablespoons flour (1/4 cup) shopping list
- 2 cups of milk (can be whole milk, 2%, 1%, or water a.k.a. skim milk) shopping list
- 2 cups of sharp cheddar, shredded shopping list
- Tabasco or worcestshire sauce to taste (couple of drops) shopping list
- salt and pepper to taste (use white pepper to avoid black specks in your beautiful sauce) shopping list
How to make it
- First measure out all of your ingredients, putting them in separate bowls (you can do shortcuts later, after you've mastered this ;-) ) -- makes life much easier!
- Stirring is very important in this recipe -- if not stirred enough, it will come out grainy
- In a medium/small heavy saucepan over low heat, melt the butter until it begins to foam.
- Add the flour while whisking, until all of the flour is added and is well blended. Cook, continuing to stir constantly, for about three or four minutes (you are cooking out the raw flavor from the flour). This is called a roux, and is what thickens your sauce. Please note: Do not add any liquid at this point... just keep moving the roux in the pan or three or four minutes, not allowing it to brown. After about three or four minutes, you will notice the mixture smells of almonds -- this means the flour is cooked.
- Remove the roux from the heat, and set aside for up to 15 minutes.
- In a medium saucepan, stirring constantly, heat the milk over medium heat until it begins to steam, but not boil. This is called scalding the milk. Essentially, you are simply heating the milk, so that it mixes the roux nicely. Note: you can heat the milk in the microwave also, but I prefer the stovetop. Scalding is not necessary nor is it important nowadays with pasteurized milk. Originally, scalding was to kill unwanted bacteria and enzymes in the milk that prevent it from thickening. So, put your mind at ease, stir the milk while heating it, knowing that it's pretty hard to mess up ;-)
- Once the milk is heated, return the pan with the roux to a medium low heat.
- While stirring constantly, slowly add the milk to the roux. Once all of the milk is been added, continue to stir actively -- that means that you should have a little swing in your derrière and a smile on your face -- until the sauce begins to boil and thicken.
- As soon as the sauce begins to thicken, reduce the heat to low and continue to swing your derrière for about another four minutes.
- Now add your cheese, and continue to stir until the cheese is melted.
- As a personal preference, I like to add Tabasco sauce (just a drop) to cheese sauces, as it brings out the flavor of the cheese. You may also use the drop or two of worcestshire sauce. Your choice.
- Now you are completely informed about making cheese sauce. I hope this works for you... tell us how you fared!
People Who Like This Dish 10
The Cookshine Rainier, WA
The Rating12 people
This is exactly how I make mine, except I add a little dry mustard and garlic powder. Good basic sauce.justjakesmom in Everett loved it
This looks great,I was hoping you would post!pleclare in Framingham loved it
Perfect, Ray....I see the teacher in your posts...:)wynnebaer in Dunnellon loved it