| 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>
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”