Vegculinary Menu » Tit-Bits » Cheese Sauces
Mornay Sauce
Ingredients
1 Pint Bechamel Sauce
1 oz. Gruyere Cheese
1 oz. Butter
Vegetable Water
1 oz. Parmeasan Cheese.
1 Pint Bechamel Sauce
1 oz. Gruyere Cheese
1 oz. Butter
Vegetable Water
1 oz. Parmeasan Cheese.
Method
Use any vegetable water, and reduce by simmering to 1/4 pint. Add to hot bechamel sauce and stir in the grated cheese. Stir over light heat until blended, stirring constantly. Remove from heat and stir in flaked butter.
Use any vegetable water, and reduce by simmering to 1/4 pint. Add to hot bechamel sauce and stir in the grated cheese. Stir over light heat until blended, stirring constantly. Remove from heat and stir in flaked butter.