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Mornay Sauce

chef.jackson's picture
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Egg yolk 1
  Whipping cream 1 1⁄2 Teaspoon
  Shredded swiss cheese 1⁄4 Cup (4 tbs)

Melt butter in a heavy 2-quart saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt and pepper.
Beat egg yolk until thick and lemon colored; stir in whipping cream.
Gradually stir about one-fourth of hot mixture into yolk; add to remaining hot mixture, stirring constantly.
Cook over medium heat about 2 to 3 minutes, stirring constantly, until mixture is thickened.
Add cheese, and stir until melted.
Remove sauce from heat

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