Thursday, February 5, 2009

Morney Sauce

-20 chives
- 4 tablespoons of butter (could've used less but didn't hurt it either!)
-1 tsp of rosemary (next time needs to be chopped super fine so you don't bite into a whole seed)
-1 full roasted garlic
- 1 tablesppon of flower
-1 and 1/3 cup of milk
-16 oz or 1 package of sharp chedder
-2oz (4 slices) of deli munster cheese
-2 tsps of kosher salt
-cracked black pepper

Soften butter in microwave. Place butter, chives, roaemary and garlic into food processor. Then add to saucepan to melt completely. Add flower to butter mixture and whisk to make into roux. Once bubbly, add milk slowly and whisk. Bring to a boil and cook for 1 more minute. Take off heat and add cheeses and whisk together.

Soooo delicious.

Would change-
chop rosemary finer, tad less butter maybe

So I added this morney sauce to cooked cauliflower to bake in the oven. It seperated and became more liquidy in oven. need to figure out how to bake this.


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