Mornay Sauce
Mornay Sauce
Directions
- In a sauté pan over medium heat add oil and flour. Whisk together and while whisking cook for 3-4 minutes to cook out the flour taste and to make a roux. Remove from heat and reserve.
- Gently secure the whole bay leaf to the flat side of the onion with the whole cloves to make the onion piquet.
- Pour heavy cream in a saucepan over medium heat and add onion piquet. Simmer for 20 minutes.
- Remove the onion piquet from the cream and discard.
- Bring the cream up to a simmer again and whisk in small amounts of the roux until it lightly coats the back of a spoon. It may not take all of the roux to do this.
- Whisk in gruyere and parmesan cheese to saucepan. Remove from heat and whisk in butter then hold warm for service.
Ingredients
- 1 qt. Nature's Best Dairy® Cream, Heavy
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, peeled
- 3 to 4 ea. cloves, whole
- 1 ea. Roma® Bay Leaves
- 4 oz. cheese, Gruyère , grated
- 1 oz. Roma® Cheese, Parmesan, grated
- 2 oz. Nature's Best Dairy® Butter, Unsalted
- 4 oz. Brilliance Butter Flavored Oil
- 4 oz. Roma® All-Purpose Flour
- 1/4 tsp. West Creek® sea salt kosher
- 1/8 tsp. white pepper, ground