Can you freeze or keep a Mornay sauce Jarred for 7-10 in the fridge. This seems like something I would love to do but in a bigger batch for a 2nd meal later on.
@bonzaibb12 I would not freeze this because you would mess up the consistency....you might be able to whisk it back to normal but I would not try....it's so darn easy to make this from scratch I would make only what I need at any given time...
@socraticproblem86 you might be adding to much cheese at once and not getting it thoroughly melted into the sauce...keep heat on very, very low, whisk constantly and add a small amount o cheese at a time...keep whisking until it;s all melted and smooth...turn off heat or it will break...will be re doing this video this month so it's more explanatory
@elia586: not by the basic standard of a mornay. Alter and add all you want, thats the beauty of creation but dont force additions as standards on other people.
I likes to make that kinda stuff and pour it over some Vienna sausages. I puts Velveeter cheese in there. Sometimes I adds a can or two of vegetables, but not often because it kills the taste of the Vienna sausages. I do likes to add some bacon grease or sausage drippings from breakfast. Then we can sop it up with some biscuits.
I use bechamel sauce when I make 'croque monseurs" (French hot ham and cheese sandwiches popular in Parisian cafes). All you need is baguette slices, ham, gruyere, and a bechamel sauce, and you're good to go. Make the sandwich as you would a cold ham and cheese, but add grated gruyere to the bechamel, and put some sauce inside and on top of your sandwiches, on a baking sheet, then put in the broiler and lightly brown the tops. Your friends and family will be in heaven.
i thought i was making a bechamel when i was adding the cheese i was so proud when i made it but i was wrong i made the wrong sauce... :( well theyre kind of related (im a chef in the making :)
I use mornay for lasagna, instead of bechamel. Tastes great. :)
Gasoline85 1 month ago
Can you freeze or keep a Mornay sauce Jarred for 7-10 in the fridge. This seems like something I would love to do but in a bigger batch for a 2nd meal later on.
bonzaibb12 4 months ago
@bonzaibb12 I would not freeze this because you would mess up the consistency....you might be able to whisk it back to normal but I would not try....it's so darn easy to make this from scratch I would make only what I need at any given time...
keithsnow 4 months ago
Chef Keith, When I incorperate cheese's into creamy sauces the cheese becomes lumpy. What am I doing wrong?
socraticproblem86 5 months ago
@socraticproblem86 you might be adding to much cheese at once and not getting it thoroughly melted into the sauce...keep heat on very, very low, whisk constantly and add a small amount o cheese at a time...keep whisking until it;s all melted and smooth...turn off heat or it will break...will be re doing this video this month so it's more explanatory
keithsnow 5 months ago
@keithsnow The sauce looks beautiful! Thanks Chef Keith.
socraticproblem86 5 months ago
@elia586: not by the basic standard of a mornay. Alter and add all you want, thats the beauty of creation but dont force additions as standards on other people.
xquisitaz 5 months ago
I likes to make that kinda stuff and pour it over some Vienna sausages. I puts Velveeter cheese in there. Sometimes I adds a can or two of vegetables, but not often because it kills the taste of the Vienna sausages. I do likes to add some bacon grease or sausage drippings from breakfast. Then we can sop it up with some biscuits.
SuperOlds88 7 months ago
Ur Making My Cat!! :OO
MizzAwesomeness3 8 months ago
"how do i make a healthy macaroni cheese?" well you start off my not eating macaroni cheese..
stud1nna 1 year ago
would it work if i replace the cheese with butter? because its hardly to find any cheese at my place........
SagaraShin 1 year ago
I love that sauce i gain 60 pound tasting it!
StephaneVaillancourt 1 year ago
I love that sauce i gain 60 pund tasting it!
StephaneVaillancourt 1 year ago
@StephaneVaillancourt hahahhahahaha
johnosandra 1 year ago
Sorry dear, you forgot the most important: The egg yolk...
Elia586 1 year ago
@Elia586 "Egg yoke on Mornay? - No way".
chefmikechefsusa 1 year ago
@chefmikechefsusa unless you are dislexic, please, at least take the trouble to control the receipes by some greater chefs, ok?
Elia586 1 year ago
um what a great video guys can you give me a food that will exact the taste of mornay? please?
mazda1024 2 years ago
nice sauce, it was nappe like a mofo. im going to make it and pour it over some cauliflower. keep up the good work keith
rebornmann 2 years ago
cool..hope it was nice!
Keith
keithsnow 2 years ago
I use bechamel sauce when I make 'croque monseurs" (French hot ham and cheese sandwiches popular in Parisian cafes). All you need is baguette slices, ham, gruyere, and a bechamel sauce, and you're good to go. Make the sandwich as you would a cold ham and cheese, but add grated gruyere to the bechamel, and put some sauce inside and on top of your sandwiches, on a baking sheet, then put in the broiler and lightly brown the tops. Your friends and family will be in heaven.
ChrisC30 2 years ago 5
i thought i was making a bechamel when i was adding the cheese i was so proud when i made it but i was wrong i made the wrong sauce... :( well theyre kind of related (im a chef in the making :)
kandi1508 3 years ago