Yield: 1 Servings
|5 tablespoons||(level) butter|
|5 tablespoons||(level) flour|
|1¼ cup||Cold milk|
|1½ tablespoon||Onion, finely grated|
|½ cup||White, dry wine, cold|
Source: My grandfather z"l said this sauce was invented by Duke Philippe De Mornay, Governor of Saumur, L-rd of the Plessis Marly sometime in the late 1500's. He was the leader of the Hugenots. I was also told Mornay also invented Mornay Sauce, Sauce Chasseur, Bechamel sauce, and Sauce Porto.
Take 5 level tbsp of butter and melt in a pan over low heat. Remove the pan from the stove. Add 5 level Tbsp. of flour and stir well. Add 1¼ cups of cold milk and stir well. Add 1 ½ level Tbsp. of onion finely grated (or 1 tsp. of powdered onion). Put back over mediam heat. Stir and simmer until the sauce thickens. Add salt and pepper to taste. Add ½ cup of cold, white, dry wine. Warm and stir in the wine, then remove at once.
Posted to JEWISH-FOOD digest V96 #51 Date: Mon, 14 Oct 1996 06:01:02 -0500 From: "HILLEL Y. CANALIZO" <HILLEL.CANALIZO@...>