Soup du Barry
45 min · 283 kcal · Mediterranean
Mornay Sauce
The classic French cheese sauce: a béchamel made with milk infused with onion, clove and bay, finished off the heat with grated Gruyère and Parmesan and enriched with an egg yolk. Silky enough to coat eggs, fish, ham or cauliflower.
Instructions
- Pour 180 ml of whole milk into a small saucepan. Push the clove into the slice of onion and add it with the bay leaf. Bring to the barest simmer over medium-low heat, then take off the heat, cover and leave to infuse for 10 minutes.
- Strain the infused milk through a fine sieve into a jug, discarding the onion, clove and bay, and keep it warm.
- Melt 12 g of butter in a small heavy-based saucepan over low heat. Scatter in 12 g of plain flour and whisk to a smooth paste, then cook the roux for 2 minutes, stirring constantly, so it smells biscuity but stays pale, a white roux must take no colour.
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529kcal
26gprotein
34gcarbs
33gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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