Mornay sauce (11)
Instructions
Melt butter and roast 2 minutes; combine the flour, stirring continuously.
Add gradually the milk and the cream at room temperature and stirring bring to slight boil.
Season with salt and pepper and Cook 10 minutes.
Off the heat add the grated Parmesan and nutmeg making mix.
The mornay sauce, which has as its base a béchamel sauce with the addition of cheese, is the most widely used among those derived from sauce.
Is shown for Gratin dishes such as pasta and timbales of vegetables, eggs.
