Mornay cheese sauce

 This is a simple sophisticated cheese sauce.  I have adapted , to TMX, the recipe from a AWW recipe.  I made it to cover Lobster, but can be used anywhere a light cheese sauce is required. 

Makes enough for 2 Lobsters

Ingredients 

2 cups of milk

1/2 small onion.  

2 bay leaves

2 whole cloves

3 pepper corns

60 grams butter

1/2 cup grated Parmesan, 1/4 cup  extra for top

2 teaspoons of Dijon mustard

1/4 cup plain flour

1/2 cup fresh breadcrumbs mixed with 1/4 cup Parmesan 

Method

Into TMX bowl place, milk, onion, cloves, bay leaves and peppercorns.

Heat for 10 minutes, 90 degrees, speed soft. 

Let sit for 10 minutes to infuse.

Strain the solids out and discard, retaining the milk. 

Rinse out bowl to make sure no solids remain. 

Add, butter, flour ,cheese and mustard to bowl. 

Set TMX for 7 minutes, 90 degrees, speed 4.

Start and slowly pour in milk. 

Remove from bowl and press plastic to surface so that a skin doesn’t form. 

Notes

Last night Lobster, tonight Tuna Mornay