Sauce Mornay (Rich Cheese Sauce)

Ingredients

Ingredients
30 grams butter
500 milliliters milk
50 milliliters cream
100 grams • grated cheese (Emmenthal, Gruyère or Cheddar)

Preparation

1
Make a Béchamel sauce, using the butter, flour and milk. Season to taste with pepper and nutmeg (no salt until the cheese is added).
2
Mix egg yolks and cream together in a bowl, then add the mixture to the Bechamel, whisking continuously. Let the sauce simmer for a minute or so, then remove from the heat and shake in the cheese, whisking all the time until the cheese has melted.
3
Taste for seasoning especially for salt, and add whatever your taste tells you is needed.
4
Serve over pasta, fish or vegetables.

Tools

 



About

This sauce is ideal for a macaroni cheese or cauliflower cheese and will also go well over other vegetables such as potatoes and with fish. You can omit the eggs and cream for a less expensive and less fattening version, but if you do you might want a little bit less milk in the white sauce base.

Yield:

6

Added:

January 29, 2011

Creator:

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