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Mornay Sauce Recipe
|Butter/Low-cholesterol margarine||2 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs) (Can Be Low-Fat Milk)|
|White pepper||1⁄4 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 887 Calories from Fat 508
% Daily Value*
Total Fat 57 g88.4%
Saturated Fat 35 g174.8%
Trans Fat 0 g
Cholesterol 162.4 mg
Sodium 821.7 mg34.2%
Total Carbohydrates 61 g20.2%
Dietary Fiber 1.5 g6.2%
Sugars 24.3 g
Protein 36 g71.3%
Vitamin A 31.6% Vitamin C 0.44%
Calcium 99.1% Iron 15.5%
*Based on a 2000 Calorie diet
Cook the roux over low heat for 3 minutes, stirring often, but don't brown it.
Heat the milk to scalding separately; this can be done most easily in the microwave in a microwave-safe measuring pitcher, 4 to 5 minutes on high.
Pour the hot milk all at once into the roux, stirring constantly over medium heat until the sauce is bubbling.
Add the seasonings and cheese; whisk until smooth.