{"id":7114,"date":"2015-12-29T08:30:34","date_gmt":"2015-12-29T13:30:34","guid":{"rendered":"http:\/\/www.loquecomemos.com\/?p=7114"},"modified":"2022-01-28T22:40:15","modified_gmt":"2022-01-29T03:40:15","slug":"salsa-mornay","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/salsa-mornay\/","title":{"rendered":"Salsa Mornay"},"content":{"rendered":"<p>El nombre <strong>Salsa Mornay<\/strong> es una forma elegante de decir <em>salsa de queso<\/em>. Veamos de que se trata esta salsa Mornay.<!--more--><\/p>\n<p>Aqu\u00ed est\u00e1 el video resumen.<\/p>\n<p><span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/xsOm8n6IHos?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-CL&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span><\/p>\n<p>La salsa Mornay es de origen franc\u00e9s, y al parecer data de las primeras d\u00e9cadas del siglo XIX.<\/p>\n<figure id=\"attachment_7116\" aria-describedby=\"caption-attachment-7116\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7116\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/mac-cheese\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"mac-cheese\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Un uso t\u00edpico de la Salsa Mornay es en los fideos con queso (Mac &amp;#038; Cheese para los estadounidenses)&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-7116\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/mac-cheese.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Mac &amp; Cheese con salsa Mornay\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7116\" class=\"wp-caption-text\">Un uso t\u00edpico de la Salsa Mornay es en los fideos con queso (Mac &amp; Cheese para los estadounidenses)<\/figcaption><\/figure>\n<h2>C\u00f3mo Preparar Salsa Mornay<\/h2>\n<p>Todo comienza como una salsa blanca.<\/p>\n<p>Rehoguemos <strong>tres cucharadas soperas de harina<\/strong> en <strong>tres cucharadas soperas de mantequilla<\/strong>. Esta harina frita en mantequilla o en aceite se llama <em>roux<\/em>, y puede ser de diversos grados de tostado. En este caso, la idea es simplemente que se cueza un poco la harina para que la salsa no quede con gusto a crudo.<\/p>\n<figure id=\"attachment_7124\" aria-describedby=\"caption-attachment-7124\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7124\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/roux-inicio\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux-inicio.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"roux-inicio\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux-inicio.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-7124 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/roux-inicio.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"roux-inicio\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux-inicio.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux-inicio.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7124\" class=\"wp-caption-text\">Comenzamos rehogando la harina en mantequilla<\/figcaption><\/figure>\n<figure id=\"attachment_7123\" aria-describedby=\"caption-attachment-7123\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7123\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/roux\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"roux\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-7123 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/roux.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"roux\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/roux.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7123\" class=\"wp-caption-text\">Esperamos a que la mezcla de harina y mantequilla deje de burbujear para a\u00f1adir la leche<\/figcaption><\/figure>\n<p>Cuando la mezcla deje de burbujear a\u00f1adimos <strong>dos tazas de leche tibia<\/strong>, revolviendo constantemente.<\/p>\n<p>Puede parecer que est\u00e1 todo perdido y lleno de pelotones de harina no disuelta y se puede ver muy feo, pero si seguimos revolviendo y dejamos que el calor haga su magia, eventualmente nuestra salsa se volver\u00e1 homog\u00e9nea.<\/p>\n<p>Cuando se acerque el hervor, nos conviene bajar el fuego y no dejar de revolver, teniendo especial cuidado de recorrer el fondo de la olla para remover la harina que se va al fondo.<\/p>\n<p>Al hervir, la salsa se espesar\u00e1. Una vez espesa, cocin\u00e9nmosla a fuego bajo unos tres minutos.<\/p>\n<figure id=\"attachment_7125\" aria-describedby=\"caption-attachment-7125\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7125\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/salsa-blanca-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/salsa-blanca.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"salsa-blanca\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Salsa Bechamel, o lo que es casi lo mismo, salsa blanca.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/salsa-blanca.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-7125\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/salsa-blanca.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Salsa Bechamel, o lo que es casi lo mismo, salsa blanca.\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/salsa-blanca.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/salsa-blanca.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7125\" class=\"wp-caption-text\">Salsa Bechamel, o lo que es casi lo mismo, salsa blanca.<\/figcaption><\/figure>\n<p>Ha llegado la hora del queso.<\/p>\n<h3>La hora del queso<\/h3>\n<p>Ahora es cuando entra el queso en el proceso. Lo ideal es que el queso sea <em>Gruy\u00e9re<\/em>, pero dejando que nuestra realidad nos ilumine. Debe ser un queso que se derrita f\u00e1cilmente. En este caso utilizamos una mezcla de Cheddar y Mozarella.<\/p>\n<figure id=\"attachment_7122\" aria-describedby=\"caption-attachment-7122\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7122\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/quesos\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/quesos.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"quesos\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;El queso&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/quesos.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-7122\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/quesos.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"El queso\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/quesos.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/quesos.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7122\" class=\"wp-caption-text\">El queso<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Piquemos o rallemos el queso y mezcl\u00e9moslo con la salsa que habremos sacado del fuego, revolviendo hasta incorporar el queso con la salsa. Si estamos utilizando yema de huevo, este es el momento de a\u00f1adir una yema a la salsa, y revolver para que se mezcle antes de cocinarse. Cuando el queso est\u00e9 perfectamente integrado\u00a0y hayamos corregido sal y pimienta (y si queremos, nuez moscada)\u00a0la salsa est\u00e1 lista.<\/p>\n<figure id=\"attachment_7118\" aria-describedby=\"caption-attachment-7118\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7118\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/mornay\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"mornay\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;La salsa est\u00e1 lista&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-7118\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/mornay.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"La salsa est\u00e1 lista\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7118\" class=\"wp-caption-text\">La salsa est\u00e1 lista<\/figcaption><\/figure>\n<h3>Usos de la Salsa Mornay<\/h3>\n<p>La Salsa Mornay tiene una serie de usos. Algunos de ellos son:<\/p>\n<ul>\n<li>Acompa\u00f1ando verduras crudas o al vapor<\/li>\n<li>Sobre pasta, como en el ejemplo de los fideos con queso que mencion\u00e1bamos arriba.<\/li>\n<li>Acompa\u00f1ando pescados<\/li>\n<li>Acompa\u00f1ando mariscos<\/li>\n<li>Acompa\u00f1ando pollo<\/li>\n<\/ul>\n<p>Es una salsa que se presta muy bien para el gratinado.<\/p>\n<figure id=\"attachment_7117\" aria-describedby=\"caption-attachment-7117\" style=\"width: 1280px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7117\" data-permalink=\"https:\/\/le-fort.org\/cocina\/salsa-mornay\/mac-cheese-gratin\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese-gratin.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"mac-cheese-gratin\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Pizza de fideos con salsa de queso. Comida ideal para ni\u00f1os.&lt;\/p&gt;\n\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese-gratin.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-full wp-image-7117\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/12\/mac-cheese-gratin.jpg?resize=1200%2C675&#038;ssl=1\" alt=\"Pizza de fideos con salsa de queso\" width=\"1200\" height=\"675\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese-gratin.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mac-cheese-gratin.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption id=\"caption-attachment-7117\" class=\"wp-caption-text\">Pizza de fideos con salsa de queso. Comida ideal para ni\u00f1os.<\/figcaption><\/figure>\n<p>Y esa es la historia de esta salsa.<\/p>\n<p>\u00bfC\u00f3mo la preparas tu? \u00bfQu\u00e9 variaciones conoces? Cu\u00e9ntanos en los comentarios.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Salsa Mornay es una salsa blanca a la que se le ha a\u00f1adido queso y yema de huevo. Veamos c\u00f3mo se preprara y c\u00f3mo se puede usar.<\/p>\n","protected":false},"author":1,"featured_media":7120,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[2],"tags":[223,644,63,820,64],"class_list":["post-7114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-comida-francesa","tag-quesos","tag-salsas","tag-salsas-derivadas","tag-salsas-para-pasta","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/mornay-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1QK","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2322,"url":"https:\/\/le-fort.org\/cocina\/receta-penne-con-salsa-amatriciana\/","url_meta":{"origin":7114,"position":0},"title":"Receta: Penne con Salsa Amatriciana","author":"Le-Fort.org","date":"3 de Diciembre, 2012","format":false,"excerpt":"Aprende la receta de la salsa Amatriciana para las pastas. 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