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Old 02-05-2012, 01:06 PM   #41
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Originally Posted by Soma View Post
bechamel sauce.....sounds so fancy, I'd have to look it up. Is it simply a 'white sauce' (what my mother always called it)?....made by melting butter, adding flour, then milk or cream, whisking, cooking on low until thick.....?

I add whatever cheese I have on hand to this, to make a cheese sauce.
Yes. A béchamel sauce to which cheese has been added is called Mornay Sauce.

Make sure you add the cheese with the base sauce off the heat. If it's too hot your sauce will be grainy. It just needs to be hot enough to melt the cheese.
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Old 02-05-2012, 01:22 PM   #42
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Quote:
Originally Posted by jennyema View Post
Yes. A béchamel sauce to which cheese has been added is called Mornay Sauce.

Make sure you add the cheese with the base sauce off the heat. If it's too hot your sauce will be grainy. It just needs to be hot enough to melt the cheese.
Thanks for the tip.
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Old 02-05-2012, 01:26 PM   #43
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So "mornay sauce" is bechamel sauce + cheese? (and bechamel is a fancy name for basic white sauce). I think I'm getting it now.
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Old 02-05-2012, 01:45 PM   #44
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So "mornay sauce" is bechamel sauce + cheese? (and bechamel is a fancy name for basic white sauce). I think I'm getting it now.
Yes and yes! Super easy.

If you make béchamel with chicken stock it's called Veloute Sauce. Still just white sauce with a fancy name.
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Old 02-05-2012, 04:35 PM   #45
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Soma, just think of all his as shorthand that helps communicate.

You could say, for instance, "I use a dairly-based white sauce with cheese added to it." Or you can just say "mornay," and most people will understand.

The important thing is this: If you don't understand a term, ask. There are no stupid questions.
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Old 02-05-2012, 05:21 PM   #46
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oh please
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Old 02-05-2012, 05:24 PM   #47
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I took home ec through junior and senior high school, for an "easy A". Somewhere in my Junior or Senior year of high school, we had to perfect what were called, if I remember right, "the Mother Sauces". I don't remember how many there were, but mornay, bechamel, hollandaise were among them. The test was to make them without breaking.

In fact, I learned a lot in my home ec classes. Mom was (and is) a marvelous cook, seamstress, and house-keeper. But there were a few things like the above that I had to study because they were not in her repetoir.
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Old 02-05-2012, 05:37 PM   #48
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I think a basic understanding of the French mother sauces is very important because they're so easy to make and can dress up ordinary foods into seemingly fancy dishes. Bechamel (white), Mornay, Veloute, Soubise, Brown sauce... The list just goes on and on. The main dividing point is stock based or milk based, and from either of them it's often only one or two more ingredients and some seasoning to make all the variations. In many cases the pan scrapings are an important part.
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Old 02-05-2012, 05:43 PM   #49
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Greg, I still have a problem with my mother sauces in that they break. I, I might say, did get an "A" on them as a teen. But I think a lot of it is trying to use lower fat milk products rather than full fat cream. Every once in awhile an old home ec teacher gets into my brain and I remember stuff like ... well, bring all the ingredients to room temp before mixing. Duh!
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Old 02-05-2012, 06:04 PM   #50
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I was trying to understand the breaking comment. I haven't found that to be a problem but I'm not one who avoids fats. In fact I often use heavy cream or whipping cream to finish off sauces. Maybe I've just been lucky. Also, I probably don't push sauces to the limit. I'm content when it tastes okay and looks okay and don't try to keep adding this or that to the breaking point.

Could you not be making enough roux? I understand roux is the main thing that holds it all together. Just guessing. I don't measure when I'm making sauces, but rather just add what seems right. Maybe I make more roux than other people. My sauces don't seem floury but maybe I'm not experienced enough to be a good judge of that. All I know is that my sauces are easy to make and they taste good to me.
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