Endive with mornay sauce

Endive with mornay sauce
Endive with mornay sauce 5 1 Stefano Moraschini

Instructions

05220 ENDIVE with MORNAY SAUCE INGREDIENTS for 4 people: 8 1/4, endives l of milk, 100 g Gruyere cheese, 50 g butter, 2 tablespoons flour, 1 egg yolk, oil, lemon juice, salt, pepper, nutmeg.

Place 25 g of butter and a little oil in a pan on the fire, add the salad seasoned with salt, pepper and lemon juice, Cook over low heat for 20 minutes.

Brown the flour in remaining butter, pour the milk and cook for 15 minutes stirring constantly.

Season with salt and nutmeg, add 50 g of cheese and cook for a few minutes at most.

Remove from heat and stir the egg yolk.

Place the salad in a baking dish, cover with the sauce and sprinkle with gruyere.

Au gratin in the oven browned strong.

Endive with mornay sauce

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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