Sorting the Sauces


I had a discussion this evening (after a friend read my recent Italiano recipe posts from today).  What could not be decided on was, the difference between the sauces: Béchamel, White and Mornay.
You could spend hours online, looking up a sauce only to find out it has a different ingredient or missing something you thought was meant to be in it.

Therefore, I feel these are the proper and basic ingredients for the following:

White Sauce – butter, flour & milk 
(for corned beef, cold meats, chicken & vegetables)

Mornay – butter, flour, milk & cheese
(for pasta dishes and bakes, over vegetables, steak or chicken – See my TUNA MORNAY)

Béchamel – butter, flour, milk, cheese & eggs
(for baking, over lasagne, moussaka, pasta bakes)

So next time I mention a particular sauce in my weekly menu’s, at least you will know which I am using.
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