"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-05-2012, 01:06 PM   #41
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,114
Quote:
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.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 02-05-2012, 01:22 PM   #42
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,221
Send a message via Skype™ to taxlady
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.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-05-2012, 01:26 PM   #43
Senior Cook
 
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 323
So "mornay sauce" is bechamel sauce + cheese? (and bechamel is a fancy name for basic white sauce). I think I'm getting it now.
Soma is offline   Reply With Quote
Old 02-05-2012, 01:45 PM   #44
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,114
Quote:
Originally Posted by Soma View Post
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.
__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Old 02-05-2012, 04:35 PM   #45
Senior Cook
 
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
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.
__________________
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Old 02-05-2012, 05:21 PM   #46
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
oh please
vitauta is offline   Reply With Quote
Old 02-05-2012, 05:24 PM   #47
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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.
Claire is offline   Reply With Quote
Old 02-05-2012, 05:37 PM   #48
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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.
Greg Who Cooks is offline   Reply With Quote
Old 02-05-2012, 05:43 PM   #49
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
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!
Claire is offline   Reply With Quote
Old 02-05-2012, 06:04 PM   #50
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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.
Greg Who Cooks is offline   Reply With Quote
Old 02-05-2012, 06:22 PM   #51
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I think my problem is (a) trying to use low-fat alternatives and (b) not remembering to bring everything to room temp before mixing so that I'm not adding cold ingredients to hot ones. I'm not talking about when using a roux, I never have a problem with that. I really did take Home Ec as a kid and know what I'm messing up. Mostly it's called ... being lazy!!
Claire is offline   Reply With Quote
Old 02-05-2012, 06:31 PM   #52
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Using low fat alternatives could be a big problem. I don't think the Mornay would work very well from skim milk and non-fat cheese substitute. Probably most of my ingredients are at room temperature (not the butter which obviously doesn't matter) but I'd probably add cream from a carton that's been out of the fridge and on the counter for 20 minutes. Maybe I'm just lucky. It's often the case that being lucky trumps being skillful. One thing for sure, I'm no expert, although not a novice either. I probably began making sauces seriously about several years ago, back when I really started to get into Julia Child's books.

Another thing to keep in mind is to add ingredients a little at a time. I naturally do that because I'm not measuring things. I'll add some ingredient, incorporate it, then taste it to see if I need more. If it's cream for example I wouldn't add so much that it would shock the temperature of the sauce. I would also probably have the sauce fairly hot since I stir it almost constantly. I usually make the sauce at the end so everything else is probably cooked and the sauce becomes my sole focus. It's the last thing I need to get done so that I can serve.
Greg Who Cooks is offline   Reply With Quote
Old 02-05-2012, 08:28 PM   #53
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,221
Send a message via Skype™ to taxlady
If you add eel, it's called a moray sauce.


































ducks and runs
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-05-2012, 08:31 PM   #54
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,542
Quote:
Originally Posted by FluffyAngel View Post
... Swiss, provolone, or havarti?...
Havarti, for sure.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 02-05-2012, 08:34 PM   #55
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,016
Quote:
Originally Posted by taxlady
If you add eel, it's called a moray sauce.

ducks and runs
"When you're out in the sea, and something bites your knee, that's a moray. When you're stuck in the sand and something bites your hand, that's a moray. When you're stuck in a rut and something bites your butt, that's....."
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-05-2012, 08:35 PM   #56
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Quote:
Originally Posted by taxlady View Post
If you add eel, it's called a moray sauce.
Yuck! I'm glad I have a slow Internet connection and your link wouldn't load.

I don't want to see eel on my plate. (Didn't we already have this topic?)
Greg Who Cooks is offline   Reply With Quote
Old 02-05-2012, 08:38 PM   #57
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,543
Quote:
Originally Posted by taxlady View Post
if you add eel, it's called a moray sauce.
Ducks and runs
Quote:
Originally Posted by dawgluver View Post
"when you're out in the sea, and something bites your knee, that's a moray. When you're stuck in the sand and something bites your hand, that's a moray. When you're stuck in a rut and something bites your butt, that's....."

rofl! Gxn!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 02-05-2012, 09:08 PM   #58
Senior Cook
 
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
If you add eel, it's called a moray sauce.

Boo. Hiss.

Let's see your punning license.
__________________
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Old 02-05-2012, 09:13 PM   #59
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,543
Quote:
Originally Posted by HistoricFoodie View Post
If you add eel, it's called a moray sauce.

Boo. Hiss.

Let's see your punning license.
We get them out of specially marked boxes of Cracker Jacks.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 02-05-2012, 09:18 PM   #60
Senior Cook
 
Join Date: Feb 2012
Location: Central Kentucky---Where The Bluegrass Meets The Mountains
Posts: 266
__________________
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
HistoricFoodie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 11:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.