Cocktail hour - what’s on our minds?  

Bechamel Sauce, White sauce, Mornay Sauce

THE KITCHEN pg. 922

Fresh Vegetables pg. 508

Gruyere Cheese pg. 914

Roux Based Sauces pg. 42

Recipe Source

FRAAAAANNNNNCCCCCE

Pg. 50-51 for the Mornay Sauce

Pg. 538 Cauliflower Gratin

Ingredients 

Mornay Sauce pg. 50-51

2 Heaping Tablespoons Butter

⅓ C Flour

Generous 2 Cups Warm/hot milk

Salt and Pepper

1 C grated Gruyere and/or Parmesan Cheese

Cauliflower Gratin pg. 538

2.25 pounds Cauliflower

1 Qty Mornay sauce

½ C Gruyere

Steps in Detail - 

Mornay Sauce - Method 1- pg. 50-51

1. Melt the butter in a sauce pan, stir in the flour and cook for 2-3 minutes to form a paste, 

2. Gradually add the hot milk, stirring all the time to prevent lumps forming, and simmer for 10 minutes. Add enough liquid to reach the desired consistency.**

3. Season with Salt and Pepper.

** we’re aiming for slightly thicker than a normal sauce.

Prep time: 10 minutes 

Cooking time: 20 minutes

Makes generous 2 cups

Cauliflower Gratin - pg. 538

1. Prepare Cauliflower.

1. Cut into florets

2. Boil for 5-10 minutes until tender

2. Preheat the Oven to 425

3. Place Florets in the oven safe dish

4. Coat the florets in the cheese sauce.

5. Sprinkle with cheese and bake for 10-15 minutes until golden

Prep time: 20 minutes

Cooking time: 15-20 minutes