Sauce Mornay

caroln said:
I found Gruyere cheese! I was at Meier's the other day and looked in their specialty cheese section and there it was! Rather expensive but I decided to give it a try. I made your recipe with the ham and chicken breast and the mornay sauce. It was very good but....I must have a very unsophisticated palette because I couldn't tell the difference between the Gruyere cheese and regular swiss cheese. It tastes the same to me. I definitely will keep the Mornay sauce recipe (thank you for that!) but will substitute regular swiss for the Gruyere. It's not worth the extra expense to me! :rolleyes:
Click to expand...
Hmm. Now that IS curious. Odd how peoples palettes differ so markedly.
Glad to hear that you did like the Chicken Mornay recipe. :)
 

To be brutally honest, I'm not much of a wine connoisseur either. I wouldn't be able to tell the difference between a $200 a bottle wine and a $7 bottle. Actually, my favorite red wine is Riunite Lambrusco! My favorite white/rosé is Beringer White Zinfandel.

However, oddly enough, I can tell when I'm eating a sandwich that wasn't made with Hellman's mayo and I'm also kind of a ketchup snob. Has to be Heinz! Yes, I can tell the difference! :LOL:
 
caroln said:
To be brutally honest, I'm not much of a wine connoisseur either. I wouldn't be able to tell the difference between a $200 a bottle wine and a $7 bottle. Actually, my favorite red wine is Riunite Lambrusco! My favorite white/rosé is Beringer White Zinfandel.

However, oddly enough, I can tell when I'm eating a sandwich that wasn't made with Hellman's mayo and I'm also kind of a ketchup snob. Has to be Heinz! Yes, I can tell the difference! :LOL:
Click to expand...
Yes ! It has to be Heinz. :love:
 
Gaer said:
Thank you for posting this!
I was hoping you would post some of your SAUCES!
Click to expand...
I sure would like to post more of my sauces BUT I get the distinct feeling that very few people want to go to the trouble.
Gaer said:
Thank you for posting this!
I was hoping you would post some of your SAUCES!
Click to expand...
Yes, I should would like to post more of my sauces BUT I get the distinct feeling that very few people are willing to go to the trouble.:rolleyes:
 
senior chef said:
I sure would like to post more of my sauces BUT I get the distinct feeling that very few people want to go to the trouble.

Yes, I should would like to post more of my sauces BUT I get the distinct feeling that very few people are willing to go to the trouble.:rolleyes:
Click to expand...
I think, the sauce, THE SAUCE, is the crowning glory of a dish! A sauce can make or break any food creation.
It can turn any meal into something SPECTACULAR!
I'm sure some of these ladies who want to cook a special dinner sometime for a loved one would love a magnificent topping for their favorite dish! Yes, Bring it on!
 
Gaer said:
I think, the sauce, THE SAUCE, is the crowning glory of a dish! A sauce can make or break any food creation.
It can turn any meal into something SPECTACULAR!
I'm sure some of these ladies who want to cook a special dinner sometime for a loved one would love a magnificent topping for their favorite dish! Yes, Bring it on!
Click to expand...
Ok. Will do.
 
I remember once, for a special occasion when i was married, I made a chasseur sauce that took a few days from scratch!
The dish presentation was magnificent! The taste was superb! (had the tablecloth, the candlelight, the whole thing)
Too bad i had to waste it on HIM!
(I'm sure there are easier ways to make the sauce than the way I did it!) Now they have pre-made demi-gloss.
 
Gaer said:
I remember once, for a special occasion when i was married, I made a chasseur sauce that took a few days from scratch!
The dish presentation was magnificent! The taste was superb! (had the tablecloth, the candlelight, the whole thing)
Too bad i had to waste it on HIM!
(I'm sure there are easier ways to make the sauce than the way I did it!) Now they have pre-made demi-gloss.
Click to expand...
Yes, making the demi-glace is a time consuming process. Not too cheap either especially if made with veal.
 
Oysters (in the shell) mornay is popular in Sydney but they must be Sydney rock oysters, not the larger Pacific oysters.

I'll have a go at the mornay sauce, probably with swiss cheese, when I can finally browse the food markets.
 
SmoothSeas said:
Been here in rural Kentucky for a year now and it's like having been teletransported to a different dimension.
Click to expand...
That's how I felt when we moved to where I live now. The three main food groups seemed to be white rice, iceberg lettuce, and ranch dressing.
senior chef said:
I sure would like to post more of my sauces BUT I get the distinct feeling that very few people want to go to the trouble.
Click to expand...
Post the sauces! Lots of us will go to the trouble, I bet.
 

You must log in or register to reply here.

Back
Top