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murd0c · 01-14-2012, 06:27 PM

Here's my dough I made

My issue right now is what kind of sauce I should make with it. Nothing beats the traditional Brown Butter Sauce but I'm not feeling them fried right now since I will do that later on since I'm going to freeze most. As well I'm drinking and I have to use the ingredients I have in the house.

I found this recipe and I so happen to have cream from a soup I made last weekend so I think I will go with this one for a last minute choice. I don't use grated Parmesan cheese so I'm going to use Parmesan Reggiano instead

Mornay Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
Salt and pepper
3/4 cup heavy cream
1/3 cup grated Parmesan cheese plus 1/4 cup for topping
Salt and pepper

To make Mornay Sauce:
Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.

01-14-2012, 06:27 PM	#5
murd0c In RS I Trust Join Date: Mar 2003 Location: Mission Posts: 20,826 Thanked 17,686 Times in 4,359 Posts Failed 1,037 Times in 352 Posts	Here's my dough I made My issue right now is what kind of sauce I should make with it. Nothing beats the traditional Brown Butter Sauce but I'm not feeling them fried right now since I will do that later on since I'm going to freeze most. As well I'm drinking and I have to use the ingredients I have in the house. I found this recipe and I so happen to have cream from a soup I made last weekend so I think I will go with this one for a last minute choice. I don't use grated Parmesan cheese so I'm going to use Parmesan Reggiano instead Mornay Sauce: 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk Salt and pepper 3/4 cup heavy cream 1/3 cup grated Parmesan cheese plus 1/4 cup for topping Salt and pepper To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.