Sauce number 1 – for
The cauliflower cheese
How much mornay (cheese) sauce you'll need really depends on the size of your cauliflower – the recipe given is generous – don't waste any leftover - freeze it!
This is not the first time mornay sauce has appeared on the blog. I use it all the time - yesterday I made a batch, the main purpose for which was to drizzle, generously, over the new season's asparagus. Fortunately I'd bought enough asparagus for two servings. Today I'll make sure I've enough mornay for the second and freeze the rest in medium sized pots. Why faff with a Hollandaise when you can have a Mornay!
Mornay Sauce
Serves 4-6
40g unsalted butter
40g plain flour
600ml of milk – I use semi skimmed
150g mature Cheddar cheese
(or a combination of Cheddar and gruyere)
salt and black pepper
½ tsp Dijon mustard - optional
Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.
Say hello to your new best friend!
Sauce number 2 up next …
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