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Mornay Sauce

Budget.Gourmet's picture
Ingredients
  Grated parmesan cheese/Romano cheese 1⁄3 Cup (4.8 tbs) (Use Fresh)
  Bechamel sauce 1 Cup (16 tbs)
  Worcestershire sauce 1 Dash (Otherwise To Taste)
  Dry sherry 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Stir the parmesan or romano into the bechamel sauce.
Add a little worcestershire and dry sherry, and additional salt and pepper if needed.
Great on poached fish or shrimp.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Gourmet

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