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Sauce |
Ingredients |
Uses |
Mornay |
Béchamel combined with Gruyère cheese and egg yolks |
Egg and vegetable dishes |
Crème |
Béchamel with heavy cream and lemon juice |
Vegetable gratins |
Soubise |
Onions sweated in butter; added to béchamel |
Poached eggs |
Smitane |
Classically but no longer made from béchamel. Now made with chopped onions sweated in butter, moistened with white wine, and reduced; sour cream added |
Veal Pojarski |