Sauce Mornay

Serving Size: 1
Preparation Time :0:00

  1. Add the cheeses to the hot sauce and blend in till melted throughout.
  2. 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

All About Gratins


©1996, Steve K. Holzinger. All rights reserved.


This Archived Page created between 1994 and 2001. Modified August 2007