Classic Mornay Sauce
From noir 16 years ago
- 5 minutes to make
- Serves 8
A delightful cream sauce. It's a tangy cream sauce that uses a bit of cheese for a distinctive flavor. You'll typically use Mornay on seafood, but also is great over eggs, veggies, chicken or crepes. Enjoy! :)
Ingredients
- 4 Tbsp. butter shopping list
- 5 Tbsp. flour shopping list
- 2 cups boiling milk shopping list
- ¾ cup vermouth shopping list
- ½ tsp. salt shopping list
- ¼ tsp. white pepper shopping list
- 1/8 tsp. nutmeg shopping list
- ¼ cup heavy cream shopping list
- 1 cup grated swiss cheese (divided) shopping list
How to make it
- Melt butter and stir in flour; cook 1 minute without browning.
- Stir in the boiling milk, vermouth and seasonings.
- Boil 1 minute.
- Reduce to a simmer and stir in the cream, a little at a time.
- Remove the sauce from the heat.
- Stir in ¾ cup of the cheese.
- Serve, Makes 3 Cups.
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