Tuesday, May 1, 2007

Sauce Mornay

This is the sauce I used to top our crepes for dinner tonight. For a part last week, we bought a huge block of Gruyere, so I have been finding every opportunity to use it. this recipe is adapted from the recipe in the Joy of Cooking. The only thing I omitted was the Parmesan cheese., and I substituted a spring onion from our CSA for the 1/4 onion. I also didn't strain it before using it, but it still tasted fantastic.


Sauce Mornay
About 1 cup

1 1/4 cups low fat milk
1 spring onion
1 bay leaf
1 whole cloves
1 tablespoons butter
2 tablespoons flour
1/3 cup grated Gruyere

Simmer the the first four ingredients in a saucepan for 15 minutes, uncovered. Discard the onion, bay leaf and cloves. Meanwhile, melt butter in a saucepan over low heat. Add flour and cook uncovered until darkened and fragrant. Add mixture to milk and heat for about 10 minutes until thickened and the consistency of thick soup. Take off of heat and add cheese. Stir until melted.

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