What is a good white sauce recipe for salmon mornay using skimmed evaporated milk?

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 %26amp; 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.What is a good white sauce recipe for salmon mornay using skimmed evaporated milk?
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.What is a good white sauce recipe for salmon mornay using skimmed evaporated milk?
The same. I find virtually no difference between using skimmed milk and full fat milk myself. Adding a nob of butter is a good way of simply making the skimmed milk full fat, if you want it.
2 cups white cheddar cheese


1 cup of milk


1 tbsp. black pepper


1 tsp. salt





Mix together and boil in a pan on HI for 8 minutes.Enjoy your sauce.I go to cooking school.
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.
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 1陆 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.
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.
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