BECHAMEL SAUCE
2 qt Heavy cream
2 qt Milk; or 1/2 & 1/2
1 c Onions; chopped; or shallots
1 1/2 ts Sauté seasoning*
1/2 ts Tabasco sauce
2 Bay leaves
1 1/2 tb Chicken Base
2 tb Lemon Juice
4 c Roux, as needed
Nutmeg (optional)
Combine all ingredients in sauce pan.
Bring to a simmer, stirring constantly
Thicken with roux to medium consistency...
simmer 15 minutes.
STRAIN through china cap. (chinoise)
*Saute seasoning - this is a mixture of
2 parts salt to one part white pepper
that I make in batches for convenience
MORNAY SAUCE
1 qt Bechamel sauce
1/2 cup Parmesan cheese
1/4 cup Gruyere cheese; grated
Dry White wine; if needed
To one quart of Bechamel sauce, add
Parmesian and Gruyere cheese.
Using a whip, stir constantly until
cheese is incorporated.
Thin with wine if necessary.
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