[Sca-cooks] parmesan mornay

[Dragon]

Stefan li Rous wrote:
>niccolo difrancesco, mundane pizzaiolo by trade said:
>
><<< At my place, we call it a parmesan cream sauce (a parmesan mornay
>made with
>milk and cream highlighted with a roasted garlic back note).  We may
>trot
>out the "Alfredo" word when we build a signature pizza with the cream
>sauce,
>chicken, bacon, and spinach.  Sorry A, no noddles on this, but could
>be fun. >>>
>
>A parmesan what? At least I have a rough idea of what an "Alfredo"
>sauce is or should taste like. Like much of the public I wouldn't
>know if a parmesan mornay included eels or just what.
>
>Is the spinach there mainly for color? Or would you really taste it?
>Maybe onions or chives.
---------------- End original message. ---------------------

A Mornay sauce is a bechamel with cheese added.

Spinach has a pretty pronounced flavor to me, so it can't just be for color.

Dragon

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