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BECHAMEL and MORNAY SAUCES Recipe

   
 

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     BECHAMEL and MORNAY SAUCES

Category   Sauces
Sub Category   None
Servings   Variable
Preptime   10 minutes

Ingredients
2 TBL. real BUTTER
2 TBL. all-purpose FLOUR
1 cup room temp. whole MILK
1/4 - 1/3 cup fresh shredded GRUYERE cheese
SALT - to taste
PEPPER (white or black) - to taste
ground NUTMEG - to taste
 

Instructions
BECHAMEL SAUCE - On very low heat melt butter. Add flour to form a paste (roux), whisking constantly. Let cook about a minute then slowly whisk in milk. Quickly bring to a boil and immediately return to low for a minute or two, Never stop whisking.
MORNAY SAUCE - Prepare Bechamel as above. Remove from heat and whisk in Gruyere in batches until smooth.
For either sauce taste and incorporate desired amount of spices.
TIP- To thin sauce, add a little splash of milk if needed.
Serving Suggestions
Serve over veg, eggs, seafood, chicken, etc.


Originally Submitted
10/15/2020





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