Cookbook:Sauce Mornay
| Sauce Mornay | |
|---|---|
| Category | Sauce recipes |
| Yield | 1 pint |
| Difficulty |  |
Cookbook | Ingredients | Recipes | French cuisine
Sauce mornay is a béchamel sauce with grated cheese
Ingredients edit
- ¼ cup finely grated Parmigiano Reggiano
- ¼ cup finely grated gruyère cheese
- 1½ cups sauce béchamel
- ¼ tsp cayenne pepper
Procedure edit
- Combine both grated cheeses.
- In a saucepan, combine the sauce béchamel and the cayenne.
- Stirring constantly, heat the sauce until it comes to a simmer.
- Remove the saucepan from the heat and stir in the grated cheese.
- Taste for seasoning and adjust with salt and pepper if necessary.
- If not served immediately, you may dot the surface with butter to prevent a skin from forming.