Easy Mornay Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Heavy cream||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Parsley||1 Tablespoon, minced|
|Swiss cheese||2 Tablespoon, grated|
Melt butter in saucepan over low heat.
Add flour, salt and paprika, stirring until smooth.
Cook for about 1 minute, stirring constantly.
Remove from heat; add chicken stock gradually, stirring constantly.
Return to heat; stir until sauce is bubbly.
Beat egg yolks lightly with cream; beat small amount of hot sauce into egg yolk mixture.
Stir egg yolk mixture into remaining sauce; cook until smooth and thickened, stirring constantly.
Add lemon juice, parsley and cheese; stir until cheese is melted.