Homemade Mornay Sauce
|All purpose flour||1 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Evaporated milk||5 1⁄3 Ounce (1 Small Can)|
|Water||2⁄3 Cup (10.67 tbs)|
|Instant chicken broth||1 Teaspoon (1 Envelope)|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
1. Melt butter or margarine in a small saucepan; stir in flour and pepper. Cook, stirring constantly, until bubbly. Stir in the evaporated milk, water and instant chicken broth; continue cooking and stirring until the mixture thickens and bubbles 3 minutes.
2. Beat egg yolk slightly in a small bowl; slowly beat in half of the hot mixture, then beat back into remaining mixture in pan. Cook, stirring constantly, 1 minute. (Do not boil.) Stir in cheese until melted.