How to cook morne
Products
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
Making morne sauce
1. In a small bowl, saucepan or heavy-bottomed skillet, 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, stir all the time so that lumps do not curl.
4. Cook for 5 minutes, then add nutmeg, paprika and salt.
5. If lumps are still obtained, you need to rub the sauce through a sieve.
6. Mix the yolks with the cream well with a fork.
7. Pour them in a thin stream into the sauce and put it on a low heat again.
8. Next, bring the mornay to a boil, but do not boil.
9. Add the grated cheese to the sauce, stir quickly, serve immediately to prevent the cheese from hardening.
Fusofacts
- Morne sauce goes well with potatoes, asparagus, broccoli, as well as rice, flour and dairy dishes.- Most often in mornay sauce is used cheese "Gruyere" and "Parmesan" in a ratio of 1: 1, but various variations of "Gruyere", "Emmental" and "White Cheddar" are possible.
- If the sauce is planned to be prepared for meat or poultry, then instead of half of the milk you should take meat broth, if for fish dishes - include fish broth in the composition.
- The cost of products for 400 milliliters of morne sauce is 200 rubles. (on average in Moscow as of June 2019).