Recipe: Bechamel Sauce, Sauce Creme or Sauce Supreme, Mornay Sauce, Nantua Sauce

Bechamel Sauce
rec.food.cooking/Mary Ash (1996)
Source: New American Cuisine
Makes about 2 cups

1/4 cup butter
1/4 cup flour
3 cups milk or half-and-half, heated to steaming
salt
freshly ground white pepper

In a heavy saucepan (important), melt butter over medium heat. Whisk in flour and cook over low heat until pale gold. Do not burn. Should take about 2 minutes.

Remove pan from heat and add hot milk all at once. Beat well with a wire whisk until mixture is well blended.

Bring sauce to a simmer, over medium heat, stirring constantly. Lower heat, cook uncovered, 30 to 40 minutes or until just reduced by 1/3. Stir occasionally. Season with salt and pepper.

Sauce Creme or Sauce Supreme

2 cups Bechamel sauce
1/2 cup heavy cream
1 tablespoon lemon juice

Heat Bechamel sauce to simmering over medium heat. Beat in cream with a whisk, bit by bit, keep the sauce simmering. Stir in lemon juice and check seasonings. You may need to add salt and white pepper.

Use in pasta dishes, vegies, fish, eggs, chicken.

Mornay Sauce

2 egg yolks
1/4 cup heavy cream
2 cups hot Bechamel Sauce
1/3 cup Gruyere, Swiss or Parmesan cheese, grated

In a large bowl, beat egg yolks with cream. Slowly add 1/4 cup Bechamel sauce to egg mixture. Slowly beat Bechamel/egg mixture into remaining hot Bechamel sauce. Stir sauce over low heat until hot but not boiling

Remove pan from heat and add grated cheese. Stir until cheese is melted and well blended.

Use in chicken, veal, egg, fish and vegetable dishes. This is one of my favorite sauces.

Nantua Sauce

3 tablespoons butter
1/4 cup water
shells from 1 1/2 pounds lobster or crayfish, finely crushed with a hammer
2 cups Bechamel sauce
1/2 cup heavy cream

In a saucepan, bring butter, water and shells to a boil over high heat. Lower heat and simmer for about 15 minutes. Do not cover. Strain broth into a bowl, extract as much seafood juices as possible. Chill until broth congeals.

Bring Bechamel sauce to a simnmer over low heat. Stir in the congealed butter from the fish broth. Save broth for another use. Beat in the cream and bring sauce back to a simmer.