Thursday, April 9, 2009

Technique: Microwave Mornay

Yes, we can hear the sharp intake of breath from the purists, but it turns out that this is how my mum has made her cheese sauces for years. She taught me this as part of making a cheese souffle, but I didn't get any pics, so will have to recreate at home.

Anyway, the technique is as follows:
  1. Put the butter, flour, milk, and seasonings in a microwaveable bowl
  2. Microwave for 30 seconds on high power, remove and whisk the mixture for a minute, making sure to incorporate anything that's sunk to the bottom
  3. Repeat step 2 until the mixture has thickened (about 6 times)
  4. Mix in the cheese and microwave on medium power for 1 minute

Ta-da! It is a bit fiddly what with going in and out of the microwave and all, but the advantage is that you don't have the problem of sauce sticking to the pan and burning, etc. (an all too familiar problem). Definitely worth trying.

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