SNS 010| How to Make Classic Mornay (Cheese Sauce)
This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
In a previous video I demonstrated how to make what I called a "semi-classic" bechamel sauce, which is the version most commonly taught in culinary schools today. However, sauce bechamel has gone through a few evolutions since it's debated creation.
Bechamel is a classic French sauce made with milk. It is one of the Five French Mother Sauces and is used to make derivatives such as Mornay (a simple cheese sauce).
This video will teach you the proper technique for making and using a roux to thicken sauces. Rouxs are an important component in making an awesome gravy, and is commonly used in hearty stews and soups such as gumbo.
A traditional beurre blanc is a finicky sauce that can easily break, especially if it's not made to order and served immediately. This video will teach you how to stabalize a beurre blanc by using a blender and xanthan gum. This approach will allow you to make the beurre blanc in advance and hold it warm until you're ready to serve.
Learn how to make a stuffed chicken roulade using a pounded out chicken breast.
We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.
We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.
Clarified butter, (aka drawn butter), is whole, unsalted butter that is melted down and allowed to separate so that the milk solids can be removed. This clarification process raises the smoke point and makes it great for cooking.
The easiest way to clarify butter is over a water bath or double boiler. This allows you to gently heat the butter to the boiling point (212°F/100°C at sea level). What happens next is the water bubbles up out of the butter and evaporates, and the whey proteins form a "foam" on top.
This video will teach you how to make a classic pan using white wine and butter. Beurre meaning "butter" and "blanc" meaning white, this sauce is classically paired with fish, vegetables, and light poultry dishes. For a heavier flavor that's more appropriate for red meat, you can make a beurre rouge by swapping red wine for the white.
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, including white wash, beurre manié, corn starch and arrow root. And in the culinary quick tip, how to make a simple macaroni and cheese using a common Béchamel derivative, Mornay.