Homemade Mornay Sauce
makes 2 cups 2 c. chicken stock 1 small onion, chopped 1 stalk celery 1 bay leaf 1 sprig parsley 2 T. butter 2 T. flour 1/2 c. cream salt and pepper to taste 1/3 c. grated Parmesan 1/2 t. paprika Simmer stock with onion, celery, bay leaf, and parsley for 30 minutes. Strain. Melt butter and whisk in flour; stir and cook for five minutes. Add cream and stock and cook, stirring constantly, until thickened. Simmer 15 minutes. Add remaining ingredients. Use this sauce on steamed vegetables, or on seafood and poultry dishes. It can also be used as a pasta sauce. Subscribe to my free monthly newsletter to receive new holiday recipes that aren't posted on the website, as well as fun facts and tips. As a gift, you will immediately receive a free e-cookbook full of 155 quick and easy, time-saving recipes! |
