Thursday, December 28, 2006

White Sauce (a la Mornay)

It is said you are not a real cook if you don't know how to make the four basic classical sauces. OK, I guess I'm not a cook, to me the four sauces are milk, tomatoes, brandy and water.

White Sauce

4 Tbl coconut oil, or butter
4 Tbl all-purpose flour
1 cup coconut cream
1 cup evaporated milk
1/2 cup grated Parmesan cheese
1/2 cup grated Swiss cheese
Salt and pepper to taste

Melt butter/oil in a heavy steel saucepan. It must be a non-reactive vessel. Stir in the flour over moderate heat. When the mixture begins to bubble stir and cook for another minute.

Add all the evaporated milk, and stir with a wire whisk until the mixture begins to thicken and comes to a boil. Reduce heat and add the cheese. Simmer for two minutes, stirring constantly and add the coconut cream and the seasonings.


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