Bechamel sauce, (mornay)

Name: Bechamel sauce, (mornay)
Cuisine: Indian
Ingredients: 1 onion for onion cloute; 500 ml milk; 50 gm butter; 20 gm refined flour; 1 pinch salt and white pepper; 1 pinch nutmeg grated; 2 bay leaf for onion cloute; 7-8 cloves for onion cloute; INGREDIENTS For MORNAY sauce; 20 gm grated parmasen cheese; 20 gm great gruyere cheese; 1 egg yolk; 1 tsp cooking cream

Abhay Singh Rajput @cook_9790018

Patna

Bechamel sauce, (mornay)

Abhay Singh Rajput @cook_9790018

Saved

Ingredients

1 onion for onion cloute
500 mlmilk
50 gmbutter
20 gmrefined flour
1 pinchsalt and white pepper
1 pinchnutmeg grated
2 bay leaf for onion cloute
7-8 cloves for onion cloute
INGREDIENTS For MORNAY sauce
20 gmgrated parmasen cheese
20 gmgreat gruyere cheese
1 egg yolk
1 tspcooking cream

Saved

Steps

1

Method for Onion Cloûté
1. Peel the onion, wrap the onion with bay leaf & secure with cloves.
2

For the Roux
1. Heat butter in a saucee pan till frothy foam comes out.
2. Sprinkle refined flour a little at a time & keep stirring till it gets a creamy paste & remove
3

For the sauce
1. Boil the milk with onion cloûté
2. While the milk is simmering, add roux & keep whisking till the roux is mixed with milk
3. Once the mik has a saucy consistency, seasoning.
4

TO PREPARE MORNAY SAUCE
a) Simmer bechamel sauce, add the grated cheese
b) Now add the liaison (DO NOT BOIL AGAIN) & check the seasoning & remove form heat.