Croque Monsieur from scratch -- lemon and coffee home-cured ham and homemade tomato jelly, with Dijon mustard and a homemade mornay sauce on homemade focaccia. This is my magnum opus
Week 26: Folding - Mushroom, Spinach and Bacon Crepes with Mornay Sauce
[Homemade] Lasagna. Fresh pasta, homemade ricotta, beef and pork bolognese and mornay sauce.
I’m heavily depressed lately but decided to try to cook something decent. A heretical croque madame. Yes it should be on a squared off loaf, sadly I couldn’t find one so made do. A mornay sauce with nutmeg, rosemary pepper ham, oven roasted apples, gruyere cheese galore, and stone ground mustard.
I’m 5 and this is oven-baked macaroni with cheddar mornay sauce
Lasagne with spinach and herbed Mornay, light cherry tomato sauce on the side.
DINING PLAN: Pastrami Tots from Calico Tater Bites. Hot pastrami, diced garlic pickles, mornay cheese sauce & boysenberry mustard. Not bad at all. Although the pastrami was a bit cold when I got it, the generous portion size made up for it. Highly recommended.
[Homemade] Trottole pasta with mornay sauce
Who likes smoking seafood and if so what do you smoke? I really like Oysters Kilpatrick but I mix it up and use sour cream as a base to my sauce. It’s a bit like combining creamy Mornay style of Oysters with the BBQ, Bacon of Kilpatrick. I made a vid awhile ago I’ll drop in the comments below.
Croque Madame - added Parmigiana Reggiano to the (Gruyere) Mornay sauce, egg fried in brown butter, with lots of fresh ground black pepper. Was great with tomato basil soup. Was one crunchy and tasty lady!
Tonight I made my version of a French Onion soup burger. A half-pound patty sitting on some bacon, smothered with caramelized onions and an onion and garlic mornay sauce.
Sauce Mornay for mac&cheese
Beef short ribs, Mac and Cheese/Mornay Sauce, Alta Cucina Tomato Jam/8 hr [pro/chef]
Petition for Babish to make lobster Thermidor aux crevettes with a mornay sauce garnished with truffle pate, brandy, and a fried egg on top and Spam from Monty Python's Flying Circus
Baked Mac & Cheese with Bechamel/Mornay Sauce (added bacon and grilled chicken)
Ribeye and a Blue Cheese Mornay sauce
Vegan moussaka .... filled with potatoes, lentils, eggplant, mushrooms, tomatoes, spices and mornay sauce
Chili Cheese Fries with 3-bean chili and sharp cheddar mornay sauce. Recipe in Comments.
[Homemade] Ribeye and a Blue Cheese Mornay sauce
Ribeye and a Blue Cheese Mornay sauce
I made foraged-chanterelle Mornay sauce for a sous vide sirloin and robuchon potato
[Homemade] Fried eggs and black pudding on ciabatta with a hybrid Mornay sauce
Ribeye and a Blue Cheese Mornay sauce
[I ate] Parisienne Gnocchi: Wild mushrooms, leeks, Mornay sauce, topped with Parmigiano-Reggiano
Just giving up on cheese/Mornay sauce
Not sure what the hell I'm supposed to do to fix this anymore LOL. I tried different types of cheese, whole milk, half and half, higher temps, lower temps, on-heat, off-heat, letting the butter melt longer, adding the flour sooner, everything. No matter what, it just always comes out grainy and I can't get that smooth, creamy cheese sauce. I can make everything from a perfect beef wellington to a creamy decadent cheesecake. But the most simple cheese sauce eludes me
What can I do to fix a grainy sauce or make it creamy like it's supposed to be?
The sequel this subreddit deserves: Salmon marshmallows with lemon and Mornay sauce. (Recipe forthcoming...)
Roasted pork, smoked ghost pepper hot sauce, braised kale, mornay on onion buns. We call it Pork & Greens
My best lasagna yet, modified bolognese filling with mornay sauce on top.
Mushroom wood fired pie. Caramelized onions, mornay sauce, bacon jam, and spinach
My sister and I tried making Crayfish with Mornay sauce and I decided to click a fancy photo of it!
Roasted pork, smoked ghost pepper hot sauce, braised kale, mornay on toasted onion bun. We call it Pork & Greens
Mornay sauce mac and cheese with 3 hour roasted pork belly. It’s my dads favourite and he told me it was the best he’d ever eaten.
Ah, nothing like a Lobster Thermidor aux Crevettes with a Mornay sauce, garnished with Truffle Paté, Brandy, with a Fried Egg on top and Spam for a light lunch.
Eggs Benedict-ish. Poached eggs with an Irish cheddar mornay sauce, Canadian bacon and a bacon and Irish cheddar-filled croissant pinwheel.
Beginning to dabble in French cooking, may look simple but it’s incredibly delicious. -A Gruyere Mornay sauce tossed with egg noodles and then a tomato, wine reduction with meatballs
v.redd.it/virry74f6o941
Hot brown sandwich: toast, sliced turkey, San Marzano tomatoes, mornay sauce, Romano cheese, bacon.
[homemade] Spicy Brisket “Eggs Benedict” with cheddar mornay and chipotle sauce.
Bechamel/mornay sauce and macaroni and cheese
I have been on a mac and cheese quest for most of this year that I’m hoping to get some guidance on.
In all my time making mac and cheese from scratch with a mornay based sauce, I’ve been using the original ATK stovetop recipe where the ratios for the bechamel are 1:1:1 for flour butter and milk (so 5 tbsp butter and flour to 5 cups milk) and 4 cups cheese per 1lb pasta. It’s worked out fine.
My rabbit hole chase began when I found a recipe for a baked beer cheese mac with a wildly different and incorrect (?) béchamel ratio of flour butter milk (3 tbsp butter and flour to 1 cup milk, 1 cup beer), with 2c cheese for the mornay to 1lb pasta. I never got the recipe to delivery creamy results, it always came out dry, so I reverted back to the ATK recipe ratio, where I used 4 cups milk and 1 cup beer to equal 5 cups liquid. This still made a thin-ish sauce but the results were better than the original recipe.
However the ATK recipe is for stovetop whereas the beer cheese mac is finished in the oven. And this is where I really get confused. I watched this video to clarify my sauce technique, it says you are better off using a flour butter milk ratio by weight. Thomas’ ratio is 1:1:16 (the video says 8x milk but the math doesn’t add up since he’s using 24oz milk) with 2.5 cups of cheese. I had always assumed weighing ingredients were exclusively for baking, but I digress. He also says that this 1:1:16 ratio is ONLY for stovetop, that if you want to bake a mac and cheese you need even more milk.
So here are my questions:
Is weight really better for creating a mornay sauce? I’m intrigued and will probably end up doing it this way the next time anyway, but I wonder if my non weight measurements have really thrown things off thus far.
It just dawned on me that the ratio of cheese may come into play here too, so what is a good ratio of shredded cheese to get a cheesy creamy sauce for 1lb of pasta?
How would this by-weight mornay sauce best be executed if you wanted to add a non-creamy liquid like beer to it to make a creamy beer flavored cheese sauce?
Does a baked mac and cheese really need that much more liquid? In my experience doing this, the more liquidy the sauce was, the more it evaporated in the oven. What would the right ratio be to get a fairly saucy result from baked? I’ve also read that you should n
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From Basics Mac & Cheese, I made the Mornay sauce version with sharp white cheddar, emmental, gruyere, Parmesan, mozzarella and mild cheddar on top. Amazingly rich...and so good.
Week 29: Emulsification - Ham and cheese crepes with Mornay sauce
[Homemade] Crayfish in Mornay Sauce
Debris Fries. Hand cut fries with roast beef debris topped with a mornay sauce.
Brussel sprouts, potatoes, bell pepper, mushroom, carrot gratin with Mornay sauce
I made a pizza inspired from carbonara. Bacon, parmesan mornay sauce, black pepper, egg, mushrooms.
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