Creole Mornay Sauce
Yield - 1 -1/2 quarts
1/3 CUP BUTTER (Melted in a microwave)
1/2 CUP FLOUR
1 QUART HEAVY WHIPPING CREAM
1 TSP CHICKEN BASE
1/4 CUP CREOLE MUSTARD
1/2 TSP LOUISIANA HOT SAUCE
2 EGG YOLKS
1/3 LB GRUYERE CHEESE (Grated)
2/3 CUP PARMESAN CHEESE (Grated)
1/4 CUP ROMANO CHEESE (Grated)
In a large non-stick skillet and over low heat blend the butter and flour together, sauté for 2 - 3 minutes. (Do not brown). Slowly add the whipping cream and blend the cream with the blanc roux. After 3 -5 minutes the sauce will start to thicken, add the chicken base, mustard and hot sauce.
In a separate bowl place the egg yolks and add 1 tablespoon of sauce at a time to the egg yolks. Use a whisk to evenly blend the yolks and sauce. (About 5 - 6 tablespoons will be needed to fuse.) Fold the yolk mixture into the cream sauce. Simmer the sauce for 3 -5 minutes, it will continue to thicken.
Slowly fold in the cheeses, they will melt and emulsify into the sauce. When warmed and thickened to the desired consistency, serve.
1/2 LB SHARP SWISS CHEESE
Substitute for Gruyere cheese.
3 CHICKEN BOUILLON CUBES
If unavailable, substitute bouillon cubes for chicken base.
Ladle over you favorite grilled fish, chicken, or shrimp. Allow extra for guest to add their own also.
Swiss or Gruyere cheeses are somewhat salty, dont adjust for salinity until the sauce is ready for service. You can also add additional hot sauce and Creole Mustard for individual tastes.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.