Per 1 fl oz (29.57 mL): Calories, 40; Protein, 1 g; Fat, 3 g (63% cal.); Cholesterol, 10 mg; Carbohydrates, 3 g; Fiber 0 g; Sodium, 30 mg
For each of the following sauces, add the ingredients indicated to 1 qt (1 l) béchamel sauce. Season to taste.
4–8 fl oz (125–250 mL) heavy cream, heated or tempered
4 oz (125 g) grated Gruyère cheese and 2 oz (60 g) Parmesan, stirred in until just melted. Finish, off heat, with 2 oz (60 g) raw butter. Thin out with a little hot milk, if necessary, or use a stock or broth appropriate for the dish being prepared.
Mornay Sauce for Glazing or Gratinéeing
Finish Mornay Sauce with liaison of 2 egg yolks and 2 fl oz (60 mL) heavy cream.
Cheddar Cheese Sauce
8 oz (250 g) cheddar cheese, ½ tsp (2 mL) dry mustard, 2 tsp (10 mL) Worcestershire sauce
4 oz (125 g) prepared mustard
1 lb (500 g) onions, finely diced, cooked slowly in 2 oz (60 g) butter without browning. Simmer with sauce 15 minutes and force through a fine sieve.
Tomatoed Soubise Sauce
Add 1 pt (500 mL) thick tomato purée to 1 qt (1 L) soubise sauce.
6 oz (175 g) Shrimp Butter, 4 fl oz (125 mL) heavy cream
(Note: Classic Nantua sauce is made with crayfish, not readily available in many regions.)