Mornay sauce
Instructions
Put sauce and cream in a saucepan and reduce by 1/3.
Add the cheese and little by little the butter at room temperature.
Pass through a sieve.
Ideal for fish, chicken, vegetables, poached eggs, and as similar to the sauce, you can also use on pasta Gratin.
Ingredients and dosing for 4 persons
- 20 cl of bechamel
- 10 cl of cream
- 40 g of grated parmesan cheese
- 50 g of butter