View single post by Vargr
 Posted: Thu Jan 24th, 2019 11:36 pm
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Vargr



Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5009
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Mana: 
I wonder if, instead of using canned soup as the foundation for your sauce, you went with a Sauce Mornay but using your selected cheeses instead of the tradition Gruyere + Parmesan, would give you a nicer result?

With a canned soup, you're stuck when what the brand gives you. But with Mornay, you can adjust the thickness, spices/herbs, creaminess, and cheesiness to your own taste.

Note: Sauce Mornay is just a Bechamel sauce + cheese (traditionally gruyère and parmesan but any will work). To create an easy Bechamel: heat butter in a sauce pan. Stir in an equal amount of flour to make a roux. Stir & Fry together to remove the raw flour flavor, but don't brown the roux. Then whisk in heated milk until the sauce is as thick as you like it, and whisk a little touch of nutmeg to finish. A bit of onion powder is also optional.

To turn that into Mornay, just remove from heat and stir in the grated cheese until it melts in the residual heat and the sauce is as cheesy as you like it. You MAY have to return it to heat if you're using a LOT of cheese, and your cheese is cold. Just don't over-heat it, or the cheese can "break".

Last edited on Thu Jan 24th, 2019 11:38 pm by Vargr



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