English Deutsch Français Italiano Español Português 繁體中文 Bahasa Indonesia Tiếng Việt ภาษาไทย
All categories

2007-03-18 16:18:01 · 11 answers · asked by Nikita (Australian) 4 in Food & Drink Cooking & Recipes

I am looking for a low fat white sauce.

Evaporated milk has a different consistency to normal milk so I am after a specific recipe,

Thanks.

2007-03-18 16:25:50 · update #1

11 answers

Fish Mornay

Ingredients
1 Tbsp oil
4 shallots or spring onions, chopped
1/2 red capsicum, chopped
1/2 cup peas
500 g fish, cubed
375 mL can CARNATION Light & Creamy Evaporated Milk
1 Tbsp cornflour
2 tsp French mustard
1/2 cup grated tasty cheese
salt, pepper
1/2 cup fresh breadcrumbs
1/2 cup grated tasty cheese, extra

Method
Heat oil in pan, add shallots or spring onions, capsicum and peas, cook 1 minute. Add fish, cook 2 minutes
Add combined CARNATION Creamy Evaporated Milk, cornflour and mustard, bring to boil, simmer stirring 2 minutes.
Remove fish mornay from heat, stir in cheese, season to taste. Divide mixture between 4 individual ovenproof serving dishes.
Sprinkle combined breadcrumbs and extra cheese over top of fish mornay, grill until golden brown.

2007-03-25 15:19:02 · answer #1 · answered by Anonymous · 0 0

interesting question. But Mornay, as a classic French sauce imlplies the use of cheese. The base sauce is one of the 4 mother sauces known as a Bechamel. Bechamel is made with butter, flour and milk. The difference between a Bechamel and a classic Roux is that the flour is not allowed to brown and so the sauce stays white. If you are using evaporated milk it would make sense to add some water to replace the water that was evaporated away in its creation.
Start by melting about 2 Tbsp of butter and 1 Tbsp of flour (that is the general ratio - it can vary if you want) on medium low heat. Once melted, add flour and mix with a wooden spoon. Once combined add 1 cup of warm milk (that is a measure for regular milk). You can experiment by adding a little water to the milk in increments to get the flavour you want. Stir the mixture making sure to scrape the bottom the pot and keep stirring until the mixture thickens. Allow to cook for about 15 -20 minutes to cook out the "floury" taste. Add grated cheese towards the end of cooking and incorporate until melted. Additionally, a traditional way to add some flavour/undertones to a Bechamel is to first bring the milk to a low boil with a thick slice of onion, a crushed garlic clove and a spike of clove and a bay leaf. Once the milk comes to a low boil, let it simmer for a few mintues and then take of the heat. Pour the mixture through a fine seive (chinois) or cheese cloth to separate the milk from the flavors and then use that milk for the sauce. If you find your bechamel is too thick you can always add a little more milk.

2007-03-18 17:57:08 · answer #2 · answered by F.T. Ward 1 · 1 0

You can sub evap skim milk for the regular milk called for; it will only be a bit thicker. If you dont' want it thicker, use only 1½ Tbsp. of flour.


Basic White Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more or less milk depending on desired consistency.

2007-03-18 16:30:18 · answer #3 · answered by Sugar Pie 7 · 0 0

2 tablespoons finely minced onion

1/2 cup chicken broth

2 cups skim evaporated milk

1/3 cup all-purpose flour

1/2 cup dry white wine

1 teaspoon chicken base or bouillon granules, such as Wyler's Shakers

salt and pepper, to taste

fresh grated Parmesan cheese or shredded Cheddar cheese, optional



Cook onion and broth in a 1-quart saucepan until liquid is almost all cooked away.

In a small bowl, whisk flour with the skim milk. Add to the saucepan and continue to cook, whisking, until sauce begins to thicken.

Add wine and soup base; taste and season with salt and pepper.

If desired, blend in a few tablespoons of freshly grated Parmesan cheese or a little shredded Cheddar cheese, and cook over low heat for 2 to 3 minutes longer, until well blended.

2007-03-18 16:33:21 · answer #4 · answered by Anonymous · 0 0

Mornay Sauce Recipe

2016-12-14 12:18:23 · answer #5 · answered by sosnowski 4 · 0 0

Mornay is a classic term (french) meaning cheese sauce. Using the skim evap. milk can be used as I would use a thick slurry using arrowroot rather then cornstarch. It will be more intense looking. Use as you would the cornstarch slurry. Depends on what cheese you are using, you might need to enhance it with more salt. Try adding in the sauce mixture before the cheese is added the following.
ex: 2 Can evap.skim milk
1 large onion with a bay leaf held w/a whole clove
1/4 teas nutmeg

2007-03-25 15:16:51 · answer #6 · answered by Richard K 3 · 0 0

Salmon Mornay

2016-10-01 04:11:04 · answer #7 · answered by ? 4 · 0 0

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://biturl.im/aU13u

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

2016-05-31 14:16:17 · answer #8 · answered by geri 3 · 0 0

2 teaspoons of flour
2 teaspoons of butter
2 cups of your milk
1/3 cup of parmasean cheese
1/4 cup of white wine
2 diced shallots

Combine the flour and butter in a saucepan to make a roux (brown ball)
Add the milk and whisk until thick
Add the remaining ingredients and simmer over low heat while stirring.

2007-03-18 16:24:23 · answer #9 · answered by Anonymous · 0 0

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aOfnY

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

2016-05-21 12:00:52 · answer #10 · answered by Anonymous · 0 0

fedest.com, questions and answers