Béchamel Derivatives

Mornay Sauce:

Mornay is a béchamel sauce enriched with egg yolks and flavoured with grated Gruyère cheese. It is used to coat dishes to be glazed under the grill (broiler) or browned in the oven, including poached eggs, fish, sellfish, vegetables, filled pancakes, etc
The invention of this sauce and its use is attributed to Joseph Voiron, chef of the restaurant Durand at the end of the 19th century, who is thought to have dedicated it to the cook Mornay, his eldest son
If this sauce is not going to be used right away, put some pats of butter on top to prevent skin from forming

In medium size saucepan, cook white wine over high heat until it is reduced by about half
Add cream, reduce heat, and cook until it is reduced by about one third
Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy
Serve

This recipe is good with pasta, or cooked chicken and shrimp
For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening

Melt butter in a small saucepan over a medium flame
Sauté mushrooms for 2 to 3 minutes
Sprinkle flour over sallots and butter and stir for one minute
Add the light cream and cook over medium heat, stirring constantly until the sauce boils
Stir one tablespoon sauce into beaten egg yolk. Add egg yolk mixture to sauce and continue cooking, stirring, until sauce is desired thickness. (Do boil the sauce at this point)
Season with sherry, lemon juice, salt, pepper, and paprika to taste
Stir in minced truffle

Blend the dry mustard, flour and 1/4 cup of the cream together
Put the remaining 3/4 cup cream in a heavy-bottomed pan. Heat, then stir in the mustard mixture
Beat the egg yolk in a small bowl. Beating in 2 tablespoons of the hot mustard mixture, then stir the yolk sauce mixture into the saucepan
Add the sugar and cook stirring constantly until thickened
Stir in the heated vinegar and salt to taste

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