For each of the following sauces, add the ingredients indicated to 1 qt (1L) béchamel sauce. Season to taste.
4-8 fl oz (125-250 mL) heavy cream, heated or tempered Mornay Sauce
4 oz (125 g) grated Gruyère cheese and 2 oz (60 g) parmesan, stirred in until just melted. Finish, off heat, with 2 oz (60 g) raw butter. Thin out with a little hot milk, if necessary, or use a stock or broth appropriate for the dish being prepared.
Mornay Sauce for Glazing or Gratinéeing
Finish Mornay Sauce with liaison of 2 egg yolks and 2 fl oz (60 mL) heavy cream.
Cheddar Cheese Sauce
8 oz (250 g) cheddar cheese, ^ tsp (2 mL) dry mustard, 2 tsp (10 mL) Worcestershire sauce
4 oz (125 g) prepared mustard
1 lb (500 g) onions, finely diced, cooked slowly in 2 oz (60 g) butter without browning. Simmer with sauce 15 minutes and force through a fine sieve.
Tomatoed Soubise Sauce
Add 1 pt (500 mL) thick tomato purée to 1 qt (1 L) soubise sauce
6 oz (175 g) Shrimp Butter (p. 179), 4 fl oz (125 mL) heavy cream (Note: Classic Nantua sauce is made with crayfish, not readily available in many regions.)
Continue reading here: Velout Sauce Veal Chicken or Fish
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