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This recipe makes enough sauce for 2 Kentucky Hot Brown’s. The original recipe uses double the sauce per sandwich and flour instead of cornstarch, along with a big thick slice of Texas Toast, but find this scaled back version a little lighter and plenty for 2.

Course Breakfast, Lunch, Main Course
Cuisine American
Keyword Kentucky Derby, Mornay Sauce, Parmesan, Turkey

Ingredients

Mornay Sauce:

  • 1 cup heavy cream 0 CHO
  • 1 TBSP butter 0 CHO
  • 1 TBSP (8 gr) cornstarch 7 CHO
  • 1/2 cup (40 gr) grated Pecorino/Parmesan/any other sharp white cheese 0 CHO
  • Salt and pepper 0 CHO

TOTAL CHO 7 CHO

  • TOTAL WEIGHT 223 GRAMS
  • 7 CHO DIVIDED BY 223 GRAMS = .031 CHO/GRAM
  • 1 TBSP = 14 GRAMS (.031 CHO x 14 GRAMS) .434 CHO/TBSP
  • ¼ CUP = 4 TBSP (.434 CHO x 4) 1.73 CHO/1/4 CUP
  • ¼ CUP = 56 GRAMS
  • ½ CUP = 112 GRAMS 3.47 CHO/1/2 CUP

Sandwich:

  • ½ lb (227 grams) cooked Turkey 0 CHO
  • 4 slices cooked bacon 0 CHO
  • Tomatoes 0 CHO
  • Parsley And Parmesan to garnish 0 CHO

*2 slices bread toasted – CHO will depend on your product

Instructions

  1. Pre heat broiler.

  2. Toast bread in a toaster or in the oven. Set each piece of toast on an oven proof serving dish (ie: cast iron fajita pans). Top with sliced turkey. Place tomatoes on top of the turkey or on the fajitas pans near the toast.

  3. Moray Sauce

  4. Melt butter in a small sauce pan and whisk in cornstarch until it forms a paste.
  5. Add cream and whisk roux for 2 minutes until cream begins to simmer.

  6. Remove from heat and slowly stir in cheese.

  7. Sandwich

  8. Adjust seasoning and ladle ½ cup Mornay sauce over the toast and turkey.

  9. Broil sandwich on top rack for 5 minutes or until golden and warm.
  10. Place bacon on top and garnish with parsley and a little more grated cheese. Serve immediately.