Bechamel sauce, (mornay)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Bechamel sauce, (mornay). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few components. You can have Bechamel sauce, (mornay) using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Bechamel sauce, (mornay):

1. 1 onion for onion cloute
2. 500 ml milk
3. 50 gm butter
4. 20 gm refined flour
5. 1 pinch salt and white pepper
6. 1 pinch nutmeg grated
7. 2 bay leaf for onion cloute
8. 7-8 cloves for onion cloute
9. INGREDIENTS For MORNAY sauce
10. 20 gm grated parmasen cheese
11. 20 gm great gruyere cheese
12. 1 egg yolk
13. 1 tsp cooking cream

Instructions to make to make Bechamel sauce, (mornay)

1. Method for Onion Cloûté
   1. Peel the onion, wrap the onion with bay leaf & secure with cloves.
2. For the Roux
   1. Heat butter in a saucee pan till frothy foam comes out.
   2. Sprinkle refined flour a little at a time & keep stirring till it gets a creamy paste & remove
3. For the sauce
   1. Boil the milk with onion cloûté
   2. While the milk is simmering, add roux & keep whisking till the roux is mixed with milk
   3. Once the mik has a saucy consistency, seasoning.
4. TO PREPARE MORNAY SAUCE
   a) Simmer bechamel sauce, add the grated cheese
   b) Now add the liaison (DO NOT BOIL AGAIN) & check the seasoning & remove form heat.

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