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Mornay Sauce

 
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A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 cups milk
4 tablespoons all-purpose flour
4 tablespoons butter
2 tablespoons onions
minced
1 each bay leaves
*
3 tablespoons swiss cheese
grated
3 tablespoons Parmesan cheese
2 tablespoons heavy whipping cream

Directions

Bring milk, onion and bayleaf to a full boil.

Let stand for 10 minutes.

Strain.

Over low heat, melt butter in sauce pan, add flour, cook until light brown.

Gradually add milk and cream, stirring constantly, until mixture starts to boil.

Stir in salt and pepper to taste.

Cook over low heat, stirring often, about 10 minutes.

If not completely smooth, strain.

Sprinkle in cheese.

Stir until melted and smooth.

Serve with pasta, eggs, vegetables or fish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 17068% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 135mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 1%
Calcium 16% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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