Mornay Sauce

This is one of my favorite dishes, shrimp and crab in a Mornay sauce served over broccoli and egg noodles.

This starts with butter and flour in a roux.  Cook it for a bit and then stir in some milk.  As the milk comes to a simmer it will thicken and smooth out.  Keep it at a simmer for a few minutes while constantly stirring then stir in a few ounces of cheese.  Today I used some Swiss cheese and Parmesan.  I grated a bit of nutmeg into it, that is strictly optional.

The crab was precooked so I folded it into the sauce.  The shrimp I steamed for a few minutes and combined them with some steamed broccoli in a greased casserole and then poured the cheese mixture atop that.  Topped the cheese with some herbed bread crumbs and set the dish in a 350 oven until it bubbled and browned a bit.

I like the egg noodles with this, I imagine any kind of pasta would work, as would potatoes, or a rice preparation of some kind.


This slideshow requires JavaScript.