Sauce Mornay is a traditional French recipe for a classic white sauce flavoured with onion and made with milk thickened with roux that's typically served with fish dishes. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Mornay.
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This is a classic French white sauce typically used to accompany fish. It is also excellent with mushrooms and can be thickened by doubling the final simmering time to make a pie filling.
Ingredients:
30g butter
1 medium onion, sliced
1 celery stick, sliced
salt and black pepper, to taste
1 heaped 1 tbsp flour
600ml hot milk
3 tbsp double cream
Method:
Melt the butter in a pan over medium heat, add the onion and celery and fry until lightly browned (about 8 minutes) then add the seasonings and stir the flour into butter.
Cook gently for 5 minutes to remove the raw taste from the flour then gradually stir-in the milk. Simmer for 15 minutes, until thickened, then strain into a clean bowl, add the cream and set aside until needed. Warm though (but do not boil) before serving.
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