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Mornay Sauce

----- Original Message ----- 
  From: Joan 
  To: phaedrus
  Sent: Thursday, May 25, 2000 18:34
  Subject: Mornay Sauce

Hi Phaed - Have been so busy lately have not had much time to chat....
How about a good and easy recipie for mornay sauce - know you have the
answers - thanking you in advance....Joan

Hi Joan,

Sorry if I seem slow in replying to this. I've been traveling through New Hampshire and Maine for the last week. Had some great New England food! Clams and mussels and linguine and lobster and scallops and bisque and chowder and atlantic salmon and weiner schnitzel at a German restaurant in the White Mountains.

Here are several mornay sauce recipes. I'm partial to sauces that use cream or half and half.


  Mornay  Sauce

   Ingredients : 
   2 tbsp. butter or margarine
   2 tbsp. flour
   1/2 tsp. salt
   1/8 tsp. pepper
   1/2 c. milk
   1/2 c. chicken stock
   3/4 c. sharp Cheddar cheese
   1/2 tsp. prepared mustard
   1/2 tsp. Worcestershire sauce
   1 tbsp. parsley, chopped

   Preparation : 
     Melt butter in small saucepan.  Remove from heat.  Blend in flour,
   salt and pepper.  Stir in milk and chicken stock.  Cook over low
   heat, stirring constantly until sauce thickens.  Boil 1 minute.  add
   cheese, mustard and Worcestershire sauce.  Continue cooking.  Stir
   occasionally, until cheese melts.  Remove from heat.  Stir in
   parsley.  Serve hot.  Yield:  1 1/4 cups.  
   Mornay  Sauce

   Ingredients : 
   1 tbsp. butter or margarine
   1 tbsp. flour
   1/8 tsp. white pepper
   1 sm. can evaporated milk (2/3 c.)
   2/3 c. water
   1 env. instant chicken broth or 1
      tsp. granulated chicken bouillon
   1 egg yolk
   1/2 c. shredded Swiss cheese

   Preparation : 
     Melt butter or margarine in a small saucepan; stir in flour and
   pepper.  Cook, stirring constantly, until bubbly.  Stir in
   evaporated milk, water and chicken broth; continue cooking and
   stirring until mixture thickens and boils 1 minute.  Yield:  1 1/3
   Mornay  Sauce

   Ingredients : 
   2 tbsp. margarine or butter
   2 tbsp. all-purpose flour
   1 c. chicken stock or broth
   1/4 c. half & half
   1/4 c. grated Romano cheese
   1/4 c. shredded Swiss cheese (about 1
   1 tbsp. dried parsley flakes

   Preparation : 
     1.  Place margarine in 2 cup measure.  Microwave at high (100%)
   until melted, 30 seconds to 1 minute.  Stir in flour.  Blend in
   chicken stock or broth and half & half.  2.  Microwave at
   medium-high (70%) until thickened and smooth, 4-7 minutes, stirring
   2 or 3 times.  Stir in Romano and Swiss cheese and parsley. 
   Microwave at medium-high (70%) 1 minute.  Stir until cheese melts. 
   Serve with fish.  Makes 1 1/2 cups.  
   Mornay  Sauce

   Ingredients : 
   1 1/2 c. med. Bechamel or Veloute Sauce
   1/4 to 1/2 c. grated Gruyere, Swiss or sharp Cheddar cheese
   1/4 c. grated Parmesan cheese
   1 1/2 tsp. Dijon mustard
   3/4 tsp. dry mustard
   2 egg yolks, beaten

   Preparation : 
      Place Bechamel or Veloute Sauce in small heavy bottomed saucepan
   over low heat. Stir in cheeses and mustards. Add small amount of hot
   sauce to egg yolks, beating constantly.  Return yolk mixture to
   sauce and blend thoroughly with whisk.  Over low heat, bring sauce
   just to boiling point.  Makes about 2 cups.
   Mornay  Sauce

   Ingredients : 
   1 tsp. lemon juice
   4 tbsp. butter
   1 tsp. cornstarch
   1 1/2 c. light cream
   1/8 tsp. salt & pepper
   1/2 c. grated Swiss cheese or similar cheese

   Preparation : 
      Melt butter.  Stir a little cream with cornstarch.  Add to butter
   with the rest of the cream.  Stir over heat until smooth and
   thickened.  Add cheese and continue stirring until melted.  Add
   lemon.  Serve over vegetables such as cauliflower and broccoli. 

Hollandaise Sauce, Garlic Dressing

----- Original Message ----- 
  From: Joan  
  To: phaedrus
  Sent: Tuesday, August 15, 2000 17:15
  Subject: Great Hollandaise Sauce Recipie

   Hi Phaed - It's me again - looking for a great tasty and hopefully easy
 hollandaise sauce recipie - also love poppy seed cream dressings or a good 
 garlic cream dressing - know you can help - you always do - look forward to 
 hearing from you. Joan

Hi Joan,

Try these.


  Blender  Hollandaise  Sauce

   Ingredients : 
   4 egg yolks
   1/2 tsp. dry mustard
   1 stick melted margarine

   Preparation : 
     Pour into blender while running.  Add tablespoon lemon juice. 
   Pinch of salt or Tabasco, if desired.  
  Blender  Hollandaise  Sauce

   Ingredients : 
   6 egg yolks
   2 tbsp. lemon juice
   1/8 tsp. salt
   1 c. butter, melted

   Preparation : 
     Warm blender with hot water.  Place egg yolks in blender
   container, with lemon juice and salt.  Cover and set blender on high
   speed for 3 seconds.  Remove cover and add melted butter in a steady
   stream while blender is on high speed.  Turn blender off as soon as
   all of the butter has been added.  Makes 1 cup.  
   Hollandaise  Sauce

   Ingredients : 
   1/4 c. butter
   1/4 c. sour cream
   2 egg yolks, beaten
   1 tbsp. lemon juice
   Dash salt
   Dash cayenne

   Preparation : 
     Melt butter in top of double boiler.  Add sour cream and egg
   yolks, stirring well.  Add lemon juice and salt, cooking and
   stirring until sauce is thick and smooth (about 2 minutes). 
   Immediately remove from heat and beat until light.  Stir in cayenne.
    Makes 2/3 cups.  Note:  If sauce curdles, add an ice cube and stir
   with whisk until smoothness is recovered.  
  Never  Fail  Hollandaise  Sauce

   Ingredients : 
   1/2 c. oleo
   2 egg yolks
   1/2 tsp. salt
   Sprinkle of paprika
   1 tbsp. lemon juice

   Preparation : 
     Melt oleo; beat eggs until thick and creamy.  Add salt and pepper.
    Add 3 tablespoons oleo, one drop at a time.  Add the rest of the
   oleo slowly, alternating with lemon juice.  
   Hollandaise  Sauce

   Ingredients : 
   2 egg yolks
   2-3 tbsp. dry mustard
   1/2 tbsp. Worcestershire sauce
   1/4 tsp. white pepper
   2 c. mayonnaise
   Salt to taste

   Preparation : 
     Beat egg yolks until frothy.  Blend in mayonnaise.  Add
   Worcestershire, dry mustard, salt and white pepper.  Heat over hot,
   not boiling water for a few minutes.  Stir constantly.  
   Honey  Poppy  Seed  Dressing

   Ingredients : 
   1 c. honey
   1 tsp. mustard
   1 tsp. paprika
   1/4 tsp. salt
   2 tsp. poppy seeds
   5 tsp. vinegar
   1 tsp. lemon juice

   Preparation : 
     Blend well then add 1 cup oil, slowly.  Blend until smooth.  I use
   this on Color Pasta Salad.  
  Poppy  Seed  Salad  Dressing

   Ingredients : 
   1/2 c. sugar
   1 tsp. dry mustard
   1 tsp. salt
   3 tbsp. vinegar
   2 tsp. poppy seeds
   1 tbsp. lemon juice
   1 tsp. paprika
   1 c. salad oil

   Preparation : 
     Combine all ingredients but oil.  Add oil a little at a time,
   mixing with a wire whisk.  Makes 1 1/2 cups.  
  Creamy  Garlic  Dressing  '93

   Ingredients : 
   1 1/4 c. plain lowfat yogurt
   1/2 c. nonfat milk
   1 tbsp. wine or cider vinegar
   4 cloves garlic, mashed or 1/2 tsp. garlic powder
   1 tsp. dried basil
   1 tsp. dried oregano
   1 tsp. dried rosemary
   1 tsp. dried sage
   1 tsp. dill weed

   Preparation : 
     Combine all ingredients in blender and blend until smooth.  Makes
   about 1 3/4 cups.   
   Creamy  Garlic  Dressing

   Ingredients : 
   1 c. Hellmann's mayonnaise
   2 tbsp. minced parsley
   1 tbsp. white vinegar
   1 tbsp. milk
   1 clove garlic, minced or pressed
   1/2 tsp. sugar
   1/4 tsp. salt

   Preparation : 
     Stir together all ingredients.  Cover; chill.  Makes 1 cup.  For
   creamy onion dressing: substitute 1 tablespoon grated onion for
   garlic.  Great chilled and served over tossed salad or macaroni. 

Beau Monde Spices

  ----- Original Message ----- 
  From: Jeannie 
  To: phaedrus
  Sent: Wednesday, July 26, 2000 07:26
  Subject: Maky my own Beau Monde spice

  Re; Beau Monde
   Would like to make my own. Could you give me some help on making this ?
  Jeannie :)

Hi Jeannie,

No problem. The spice name is trademarked, but the manufacturer doesn't make it anymore. I found this recipe for it on the web:

  Beau Monde Seasoning

Many recipes call for this seasoning blend but the manufacturer no longer 
makes it. Use this homemade version instead. 

    1 tablespoon salt
    1 tablespoon bay leaf
    2 tablespoons white pepper
    2 tablespoons black pepper
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    1 tablespoon allspice
    1 tablespoon mace
    1 tablespoon cloves

    Blend all spices together and store in a tightly closed jar. 

    Yield: about 1/2 cup seasoning mix. 

Homemade Hot Sauce

----- Original Message ----- 
  From: Jean
  To: phaedrus 
  Sent: Wednesday, October 11, 2000 08:17
  Subject: Hot Sauce Recipes

  Hi Phaedus;
   I have a neighbor with a lot of cayenne peppers and he and his wife 
   would like to make a really strong hot  hot sauce since they liken it 
   to Frank's Hot Sauce in this area that they would like to come close too. 
   I would guess this hot sauce could be used on burgers and such.
   Thanks for your always wonderful help..

Hi Jean, Have them try this:

Hot Sauce
15 to 20 large fresh chiles, stems and seeds removed, cut in half lengthwise (can be fresh piquins, cayennes, or serranos)
2 cloves garlic, cut in half
1/2 cup vinegar
salt to taste

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes, or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel when cool.

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until use.

Yield: 1/2 cup"

Try a small batch like this first, then, if they like it, double, triple, quadruple the ingredients to make as much as they want. This recipe should make a sauce that is closer to the taste of Frank's than to Tabasco.


créme fraîche

----- Original Message -----
From: Kathy
To: phaedrus
Sent: Wednesday, October 11, 2000 06:44
Subject: Martha Stewart

> On Martha Stewart's show some time back she said to use what sounded
> like "krem fresh" in  a recipe, but didn't say what it was or where to
> get it.  A friend suggested it was like Cool Whip, but no one I know is
> certain of what it is.  Can you find out?  I went to her site, but to
> ask a question you need to register, and I didn't like what I read in
> the privacy agreement.  Call me paranoid.
> Thanks for your assistance!  Kathy

Hi Kathy,

Don't blame you for being paranoid. There's very little privacy anymore, and there are too many people waiting to take advantage of that fact.

What I found is below. I think this is what Martha meant.


créme fraîche (creme fraiche) Pronunciation: CREM FRESH
Notes: This slightly sour thick cream doesn't curdle when it's heated, so it's ideal for making cream sauces. It's also used for appetizers and as a dessert topping.
To make your own: Warm one cup heavy cream to about 100°, then add one or two tablespoons of sour cream, cultured buttermilk, or plain yogurt (make sure you buy a brand that contains active cultures). Allow the mixture to sit at room temperature for at least nine hours before refrigerating.
Substitutes: crema Mexicana OR equal parts sour cream and heavy cream OR clabber cream (thicker consistency) OR sour cream (This has a lower fat content, and so it's more likely to curdle if boiled with an acidic ingredient.) OR yogurt (This will definitely curdle when boiled.)


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