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----- 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.
Phaed
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
cups.
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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
oz.)
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.
----- 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.
Phaed
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.
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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.
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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.
----- 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 ?
Thanks,
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.
----- 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..
Jean
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.
Phaed
----- 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.
Phaed
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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