I was going to be off of the computer by noon and start some badly needed yard work. But I just ate a sauce of my own creation that came out so good, that I had to share it. And since I'm sharing mine, I'm hoping that you talented members share some of your own sauce creations. We can then cut & paste into our personal cooking folders and further expand our skills.
I will call this one Mornay De Fleure, as I, Bob Flowers, created this version.
Sauce Mornay de Fleure
1 tbs. salted butter
1 tbs. cake flour
1 tbs. Good Chicken Soup Base
3/4 cup milk (estimated amount)
1 pinch nutmeg
1 pinch finely ground black pepper
1/4 tsp. dried oregano
1/4 tsp. rubbed Sage
1/8 cup shredded Fontina Cheese
Melt the butter in a small sauce pan. Add the flour and whisk until smooth. Slowly add the milk, while whisking, until a the sauce is runny, but will coat a spoon. Add the soup base, nutmeg, pepper, sage, and oregano. Allow to simmer for 5 minutes. Slowly add the Fontina, while whisking and cook until the cheese is completely mixed. Remove from heat
I served this over 2 eggs, poached in my poaching pan, and placed on a slice of whole wheat toast (the toast should be dry, not buttered for this). It was amazing, at least to me.
This sauce is similar to Mornay Sauce in that it combines cheese with a Bechamel sauce. But instead of using extra butter and Gruyere, I added the herbs and Fontina.
My sauce is also similar ot a sausage pan gravy, but has more flavor. It would be great with the addition of bacon or sausage bits, or diced ham or chicken.
This would also be make a great gravy to go with fried or baked chicken, with mashed potatoes, or rice. You could incorporate it into cooked noodles and make wonderful veggie, or chicken casseroles with it as well. I think it would be great as a creamed soup base for brocolli, mushrroms, chicken, or potato soup.
Give it a try. I think you will find many uses for this versatile sauce.
Seeeeya; Goodweed of the North