MORNAY SAUCE RECIPE
How to prepare a delicious Mornay sauce.
Provided by G. Stephen Jones
Categories Sauces
Number Of Ingredients 6
Steps:
- Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
- Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
- Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
- Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
- Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.
CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 30
Steps:
- Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
- Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
- Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
- Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
- To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
- Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
Steps:
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
LOBSTER THERMIDOR
This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
Provided by EXCELUK
Categories World Cuisine Recipes European French
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
- Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper.
- Preheat your oven's broiler.
- Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top.
- Broil for 3 to 4 minutes, just until golden brown. Serve immediately.
Nutrition Facts : Calories 653 calories, Carbohydrate 13.5 g, Cholesterol 322.9 mg, Fat 28 g, Fiber 0.4 g, Protein 76.7 g, SaturatedFat 16 g, Sodium 2059.6 mg, Sugar 3.7 g
LOBSTER MORNAY SAUCE RECIPE
Provided by pattynorman1947
Number Of Ingredients 8
Steps:
- Melt the butter in a med saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in the lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside. Reduce heat too low. Place flour in pan. Cook and stir approximately 2 mins, then stir in chicken broth, heavy cream and pepper. Simmer 5-10 minutes, or until thickened. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 mins. Serve over rice
LOBSTER MORNAY
This is a simple and delicious recipe- from one of Women's Day Magazines or Workbasket Magazine not sure of it's origin- but the recipe was contributed by Mr. Barra. There use to be a Mr. Barra that lived next door to me in Michigan long ago , but I don't think it was him, he was more of a steak and potato guy, you never know...
Provided by Pat Duran
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- 1. Remove meat from lobster shells. Coarsely chop and set aside until later. Place lobster shells, cut side up, in a large baking sheet. Preheat broiler on high, if you want to broil them brown on top..I don't but if you want to.
- 2. Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a wooden spoon or whisk, for 1 to 2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Add the onion powder, clove and mustard.
- 3. Gradually add the wine, whisking constantly with a until mixture is smooth. Gradually add milk still whisking until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes or until sauce boils, thickens and coats the back of a metal spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and white pepper. Stir in the chives and lobster meat.
- 4. Spoon lobster mixture evenly among the shells.If you want to brown them; sprinkle tops with panko bread crumbs and drizzle with lemon juice- Cook under preheated broiler, about 6 inches from the heat source, for about 4 minutes or until golden brown. Remove and place on 2 plates and serve,sprinkle with parsley and serve with a nice salad and lemon rice, if desired.https://www.justapinch.com/recipes/side/side-rice-side/lemon-rice-with-pineapple-and-corn.html
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LOBSTER MORNAY | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine FrenchCategory Drink, MainAuthor Lisa FeatherbyTotal Time 1 hr 10 mins
- Place lobsters in the freezer to render them insensible (30 minutes), then kill humanely. Meanwhile, bring a very large saucepan of salted water to the boil. Boil lobsters until half-cooked (4 minutes). Drain, then using a sharp knife and kitchen scissors, split lobsters in half. Remove meat from tails and legs (leave head and tail shell intact), coarsely chop tail meat and transfer to a bowl. Set shells and meat aside separately until required.
- Meanwhile, preheat oven to 220C. For mornay sauce, heat butter in a saucepan over medium-high heat until foaming (2-3 minutes), add flour and stir continuously until flour begins to turn sand-coloured (2-3 minutes). Gradually add milk, stirring well between each addition, until incorporated and sauce is smooth, then stir in cheese, season well to taste and stir in thyme (see note).
- Arrange lobster shells on a crumpled piece of foil in a roasting tray (this helps to keep them upright). Combine half the mornay sauce with the lobster meat and stir to combine, then spoon mixture into shells, spoon extra sauce over to cover well, then roast until mornay turns golden and bubbly (20-30 minutes). Season to taste and serve hot with lemon wedges and a leaf salad.
LOBSTER MORNAY RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Servings 4Total Time 45 minsCategory Midweek Dinner, Workday Lunches
- In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached (do not boil.) Remove from heat and set aside 5 minutes to infuse. Strain through a fine sieve into a jug.
- Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove from heat and gradually add strained milk, stirring until smooth.
- Return to medium heat. Cook, stirring, 3-4 minutes until mixture boils and thickens. Simmer 3 minutes.
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