| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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