Cookbook:Sauce Mornay
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Cookbook | Ingredients | Recipes | French cuisine
Sauce mornay is a béchamel sauce with grated cheese
Ingredients[edit | edit source]
For about 1 pint:
- ¼ cup Parmigiano Reggiano, finely grated
- ¼ cup gruyère cheese, finely grated
- 1½ cups sauce béchamel
- ¼ tsp cayenne pepper
Procedure[edit | edit source]
- Combine both grated cheeses.
- In a saucepan, combine the sauce béchamel and the cayenne.
- Stirring constantly, heat the sauce until it comes to a simmer.
- Remove the saucepan from the heat and stir in the grated cheese.
- Taste for seasoning and adjust with salt and pepper if necessary.
- If not served immediately, you may dot the surface with butter to prevent a skin from forming.