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Dairy Lyonnaise 1 Servings

INGREDIENTS

5 tb (level) butter
5 tb (level) flour
1 1/4 c Cold milk
1 1/2 tb Onion, finely grated
Salt
Pepper
1/2 c White, dry wine, cold

INSTRUCTIONS

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 1 1/4 cups of
cold milk and stir well. Add 1 1/2 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 1/2 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@worldnet.att.net>

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