5 May 2011
|Bechamel sauce||250 Milliliter (1 Cup)|
|Grated cheese||50 Gram, grated (2/3 Cup, Parmesan Or Gruyere)|
|Cream||65 Milliliter (1/4 Cup)|
Heat the bechamel sauce in a small pan.
Add the cheese and stir until it has dissolved.
Stir the cream and serve.
Preparation Time:10 Minutes
Cook Time:15 Minutes
Ready In:25 Minutes
Sauce Mornay Recipe