PROCESS:
Start by melting butter and sautéing onions, Add 2 cups of cream and heat until it starts to boil, DO NOT allow the cream to bubble up out of the pan… If it starts to bubble up… immediately remove from the heat
Add roux to thicken the sauce, this will also help it from bubbling out of the pan. Allow the sauce to simmer, add the remaining cream and stir, season simply with salt and pepper. This is Bechamel one of the mother sauces
To make this béchamel into Alfredo or Mornay Sauce. Saute onions and garlic in butter. Deglaze with white wine. Add some chicken stock, reduce. Add the bechamel sauce and simmer until it’s hot. Add parmesan cheese, either shredded or grated
This is what Italians call Alfredo and French call Mornay Sauce
Season however you like
* this is for theory, portions are not exact
INGREDIENTS:
Bechamel:
Butter
Flour
Cream
Salt & Pepper
Alfredo / Mornay:
Onions
Garlic
Wine
Chicken Stock
Parmesan Cheese