Top Rated Mornay Sauce Recipes

Gluten-Free Greek Pastitsio
At any restaurant in Greece, you can find pastitsio. Pastitsio is a baked pasta casserole with a meat and tomato sauce and covered with a béchamel sauce. I clearly remember having pastitsio before going gluten-free and it was so good. Pastitsio sounds simple and basic, but it can be very difficult to find in most American-Greek restaurants, let alone a gluten-free version. Now, when I travel back to Greece with my husband to visit his family, he explains my gluten-free needs in Greek while ordering for me at restaurants.  More times than not, the Greeks respond, “She cannot eat pasta or bread?! What can she eat?” But I have never gone hungry in Greece.  More dishes than not are naturally gluten-free. However, there are a handful of traditional Greek dishes that I occasionally long for that are filled with gluten. Greek cuisine is similar to Italian in regards to having standardized recipes that they have been using for hundreds to thousands of years. One of which is pastitsio.The gluten-free version is no more difficult to make than the standard version. The key as always is sourcing the best ingredients. I cannot stress the importance of using the best gluten-free pasta possible. My favorite is Italian corn pasta; Le Veneziane is the brand I stock up on. If you have a corn sensitivity, rice pasta works but it is imperative not to overcook, cooking to right at al dente. Pastitsio is traditionally made having a bottom layer of tubular pasta (bucatini, rigatoni, penne); topped with a layer of cheese to bind it all together; a middle layer of meat tomato sauce with oregano, cinnamon, and egg whites; plus another layer of pasta; and a top layer of an béchamel sauce with cheese and eggs known as an enriched Mornay sauce in the culinary world. During Easter, most Greeks serve pastitsio with the traditional lamb spread. That can be slightly hedonistic. A perfect side for pastitsio is salad: a traditional Greek Salad or a spring greens salad.
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Rather than being chemically leavened by using baking soda or baking powder, or a natural leavening agent like yeast, choux dough is leavened with steam, similar to puff pastry or a croissant. First the dough is baked at a high temperature and then at a low temperature. The initial high temperature is used to create the steam, thus making the dough rise. After the dough is baked, you can cut each ball in half and fill them with ice cream or whipped cream. Since the dough is leavened with steam, you can also carefully poke a hole in the bottom and using a piping bag and small tip to fill each with sweet or savory filling. One of my favorite ways to prepare these is to add Gruyère and Parmesan cheese to the batter after adding the eggs, then filling each baked dough with a mornay sauce. These are delicate and flavorful appetizers that are elegant for any party. Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.
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James Peterson, Cooking Light APRIL 2009
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Southern Living MAY 2011
This recipe goes with Kentucky Hot Browns
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BobH
Ingredients: 3 tbsp. butter 3 tbsp. flour 2 cups milk Salt Freshly ground white pepper Pinch of nutmeg 1/2 cup grated Parmigiano-Reggiano cheese In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk ...
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chefmick
great with broccoli, and asparagus.
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Kim Sunée, MyRecipes JANUARY 2008
Prep: 10 minutes; Cook: 5 minutes.This recipe goes with Croque-Madame
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RecipeTips.com
A rich, creamy white sauce with cheese.
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Tish
Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)
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Dan-Amer #1
This recipe is taken from a cookbook issued by the Sisterhood of KK Beth Elohim Synagogue in Charleston, SC many years ago. Mornay sauce is one of the classic French sauces and is good with chicken,fish, or vegetables. Stir, stir, stir and you will succeed!
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A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.
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of Emeril Lagasse
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