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.
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.