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Monday, August 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Mornay Sauce - French - 4g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Mornay Sauce - French

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 tablespoon flour
2 cups milk -- scalded (heated just until bubbles form around edges of pan)
3 tablespoons freshly grated Parmesan cheese
3 tablespoons freshly grated Gruyere cheese
1 large egg yolk
1/4 teaspoon ground nutmeg
salt and freshly ground pepper to taste

Melt the butter in a medium-size, heavy saucepan over medium heat. Add the flour and cook until bubbly, but not browned, about 2 minutes. Stir in the hot milk all at once and simmer over low heat until thick and creamy, about 10 minutes. Stir occasionally.

Remove the sauce from the heat. Beat in the cheeses and egg yolk. Season with nutmeg, salt, and pepper. Serve immediately.

Yield: about 2 cups.

This truly versatile sauce can be served with almost anything: pasta, eggs, vegetables, [favorites]. A quick trip under the broiler once a dish has been sauced will result in a golden brown gem - enough to tempt even the most jaded appetite. Named for the Duc de Mornay, this was one of the early flour-thickened sauces in the French repertoire.

Cuisine:
"French"
Source:
"The Complete Book of Sauces by Sallie Y. Williams, MacMillian Publishing, 1990"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 106 Calories; 8g Fat (70.9% calories from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0