Mornay and Rémoulade Sauces

(Recipes follow)

Basic Mornay Sauce is one accompaniment no good cook should be without. One of the best-known cheese sauces, Basic Mornay Sauce is made from another Basic – Béchamel Sauce. You’ll use it as an accompaniment for cauliflower, rice, and in a number of other dishes.

Basic Rémoulade Sauce is a cold sauce, highly spiced, which is often served with cold fish or meat.


3 Tbsp butter
3 Tbsp flour
2 cups milk
¾ tsp salt
¼ tsp white pepper

Melt butter in top of double boiler over boiling water; stir in the flour with a wooden spoon until smooth. Add milk gradually, stirring constantly; cook until sauce is thick. Stir in salt and pepper. Remove top of double boiler from water. Strain sauce through a fine sieve; use as desired. Pour any remaining sauce into a small bowl. Cover top of sauce with a circle of wet waxed paper; refrigerate for future use. Yield: 2 cups


1 recipe Basic White Sauce (above)
1 Tbsp butter
1 cup grated Parmesan cheese or Gruyere cheese

Prepare Basic White Sauce and remove from heat. Cut the butter into small pieces. Stir the cheese and butter into white sauce, beating with wooden spoon until butter is melted. The amount of salt in white sauce may be decreased if desired, because cheese sometimes imparts a salty flavor. You can also season with mustard and Worcestershire sauce to taste.


1 cup Basic Blender Mayonnaise (see Basic Mayonnaise thread in Cooking Tips)
1 Tbsp lemon juice
2 Tbsp finely chopped capers
2 tsp Dijon mustard
1 tsp minced parsley
2 tsp chopped chives
¾ tsp anchovy paste

Combine all ingredients in a small mixing bowl. Stir gently with a wooden spoon until blended. Place in airtight container and refrigerate.