Mornay Sauce
628
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.
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.