Sauce Mornay
Serving Size: 1
Preparation Time :0:00
Ingredients
- 2 cups Sauce Bechamel
- 2 oz Swiss Cheese—shredded
- 2 oz Parmesan cheese—grated
Preparation
- Add the cheeses to the hot sauce and blend in till melted throughout.
- Adjust thickness with milk, cream or stock as desired.
NOTES: Sauce Cheddar is made exactly the same, by substituting Cheddar cheese for the Swiss or all of the cheese. More or less cheese can be used to taste, and thickness adjusted with liquid. This may require reseasoning.
Steve's #12 Recipes:
- Baked Fish Gratinee
- Broccoli Polonaise
- Herb Baked Tomatoes
- Light Gratin
- Macaroni au Gratin
- Poached Eggs Florentine
- Sauce Bechamel
- Sauce Mornay
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
The FoodWine
Main Page
Mardi Gras &
Fat Tuesday Recipes
Twitter: @KateHeyhoe
Advanced Search
Recent Searches
Departments
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
Caffeine and You
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Search
About Foodwine.com
Contact Info
Advertising
Feedback
Privacy Statement
.
Copyright © 1994-2017,
Forkmedia LLC
