Classic Mornay (Cheese) Sauce | Video
This video will teach you how to make a classic mornay (cheese) sauce which is a secondary sauce (derivative) of bechamel, a French Mother Sauce.
Further Information:
- "Culinary School" Bechamel Sauce (Video) - This is the "semi-classic" version that I referred to above.
- SCS 11| Bechamel Sauce (Audio Lecture)
- How to Make Bechamel and Its Derivatives (Article)
- The Five French Mother Sauces Resource Page - Here you will find all of out information including lectures, videos and tutorials concerning the French mother sauces.
- How To Make and Use a Roux (Video)
- How To Make and Use a Liason (Article) - A thickening method used in Careme's version of Sauce Bechamel (and other classic sauces).
| This post is part of our ongoing Sauces & Soups Video Series. For more information, you can also view our How To Cook Video Index. |
My introduction to kohlrabi was a kohlrabi au gratin made with an artisan herbed gouda cheese. It was marvelous. I have tried to duplicate it and they have been good but never as good.
Now I think I know how. ;-)
Thx again.