Le recipe ye- mornay sauce iyi-classic sauce ye-béchamel (eyenziwe ngobisi bonke ngaphandle kwalokho iyoba ngamanzi) enotshiswa ne- Gruyère ne-Parmesan.
Kungumphumela omuhle wamaqanda (amaqanda eMornay, ukushintshashintsha kwamaqanda uBenedict okwenziwe nge-Mornay sauce esikhundleni se-hollandaise evamile, isigaba sesiFulentshi) kanye ne-pasta nemifino.
Ungase futhi uthande ukubuka ama-sauces amahlanu omama we-classical cuisine yaseFrance (i-béchamel ingenye yazo).
Okuzokwenza
- Ibhotela lika-3 (hhayi i-margarine noma i-blend), ihlukaniswe
- 1/3 indebe yonke ufulawa
- 2 3/4 izinkomishi lonke ubisi (efudumele kodwa hhayi hot), ihlukaniswe
- Ama-clove angu-2 kuya kwangu-3 wonke
- 1/4 anyanisi, ehlutshiwe
- 1 leaf leaf
- Amakhilogremu ama-2 aseGruyère
- Ama-ounces amabili agcwele i-Parmesan ushizi
Indlela Yokwenza
- Esigumbini esinezinyawo esinezintambo, qhafaza izipuni ezimbili zebhotela phezu kokushisa okuphakathi, bese ugoqa ufulawa ukuze wenze u-roux. Pheka u-roux imizuzu emibili kuya kwezingu-3, uvuselela njalo kuze kube yilapho iningi lamanzi seliphekwe (lizobilisa kancane), elivumela ufulawa oluhlaza ukuthi lunambitheke ukupheka.
- Kwengeza kancane izindebe ezingu-2 1/2 zobisi ngenkathi ushaya noma uvuselela njalo ukuze uketshezi luhlanganiswe ku-roux ngaphandle kokwenza izibani.
- Namathela ama-clove ku-anyanisi bese ufaka ku-sauce kanye neqabunga le-bay. Sima imizuzu engaba ngu-20 noma kuze kube yilapho sehliswe ngamaphesenti angama-20.
- Susa iqabunga le-bay kanye no-anyanisi, thintanisa isuphu ngokusebenzisa i-strainer emihle noma i-colander ehlanganiswe ne-cheesecloth. Qinisekisa ukuthi uthola ama-clove amaningi njengoba uqale wangena.
- Buyisa usuphu epanini. Engeza i-Gruyère neParmesan ushizi bese uphazamisa kuze kube yilapho ushizi luqhakazile.
- Khipha ekushiseni, ugxobhe ebhokisini elisele le-1 ibhotela bese ulungisa ukuvumelana namanye noma wonke ubisi lwekhefu elisele le-1/2 uma kudingeka. Khonza ngokushesha.
Ukusabalala kwe-Sauce yaseMornay
Esikhathini sokudla okuvamile, kwakukhona ukuhlukahluka eMornay lapho kunokuba kwenziwe khona ngesisekelo se-béchamel njengoba kwenziwa lapha, kwenziwa ngezinkukhu noma inhlanzi-okwenza kube nokuhluka kwesiphunga se- velouté esikhundleni salokho.
Lokhu kunengqondo uma ukhonza i-sauce esiphelile nge inkukhu noma inhlanzi noma izilwane zasolwandle. Ngempela, abanye abantu bangase bathole umsizi waseMornay ojwayelekile ukuba ucebile ngezinhlanzi nezilwane zasolwandle (bese uphinde ubone i-lobster eMornay).
Esikhathini sobudala saseFrance, awukwazi ukhilimu, ibhotela noma ushizi kakhulu. Ngakolunye uhlangothi, ekuphekeni kwesiNtaliyane, kubhekwa njengento enengekayo ukukhonza inhlanzi nge ushizi. Futhi kunjalo. Mhlawumbe othile angathola umkhandi wesiFulentshi nompheki wase-Italian ukuba ahlale phansi futhi anqume ukuthi ukudla kwakhe kuphakeme kangakanani. Bangabuyela kithi emakhulwini eminyaka embalwa mhlawumbe.
Okwamanje, ukhululeke ukukhonza lesi sauce esiyisisekelo saseMornay ngenkukhu nenhlanzi kodwa uzame izinkukhu kanye / noma izinguqulo ze-fish velouté uma uthanda.
Ungathola ukuthi inguqulo elula ye-velouté isebenza kangcono kwezinye izimo.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 198 |
| Inani lamafutha | 13 g |
| I-Fat egcwele | 6 g |
| I-Fat Unsaturated | 4 g |
| I-cholesterol | 27 mg |
| I-sodium | 4,344 mg |
| Ama-carbohydrate | 13 g |
| I-Fiber Dietary | 2 g |
| Amaphrotheni | 9 g |