Mainay sauce is like a bechamel sauce but to which grated cheese and egg yolk are added, ingredients that greatly enhance its flavor. Depending on the country in which it is prepared, you can choose between one cheese or another, being the most used the Gruyer cheese, the Parmesan, the Emmental and the White Cheddar cheese. This sauce is usually served with different vegetable preparations, fish and seafood, but above all it is used to make gratin. In recipes we share a simple but delicious recipe for Mainay sauce, perfect to accompany different dishes. Stay with us, discover how to do Mainay sauce and tell us what you think.
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| Ingredients to make Mainay sauce: |
| 250 milliliters of milk 25 grams of butter. or both) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make Mainay sauce:
1. Place the butter in a saucepan and heat over medium heat, stirring constantly to melt it the minimum. If necessary, remove the saucepan from fire.
2. Add the tablespoon of flour spreading it throughout the base, mix and continue to cook over low heat so that the flour is brown.
3. Pour the milk, add salt to taste, dress with black pepper and nutmeg and constantly beat the mixture until you get a thick bechamel sauce. So far, the steps are identical to those of any recipe of Bechamel sauce, the difference that results in the Mainay sauce comes next.
4. While beat, incorporate the grated Parmesan cheese, let the flavors be founded and intermingled. You can mix two types of cheese if you want homemade Mainay sauce to have a more intense flavor. Of course, you must keep in mind that the cheeses you use should melt.
5. Continue removing and cooking the sauce over low heat until you get a fairly unctuous cream. You will see that the sauce will thick as it is cooked, although if you want a lighter texture you can add more hot milk and continue removing it until it is well dissolved and without lumps. Remove the saucepan from fire to cool the bechamel.
6. Add the egg yolk when the sauce is warm and quickly integrate so that the yolk set and spoil the sauce.
7. Cuece over low heat for two more minutes. Do not allow the yolk to solidify, it simply has to link with the bechamel and form a smooth and homogeneous paste.
8. Once ready, you can use it to accompany fish, white meats, vegetables, climbing eggs, veal and even pasta. An excellent idea is to cover a fish fillet with this sauce and let it gratin in the oven, the result is incredible. Now that you know how Mainay sauce is prepared, what are you waiting for to try it?
