Mornay Sauce for Glazing

Mornay Sauce for Glazing:
Ingredients:
1qt Béchamel Sauce
4oz Grated Gruyére Cheese
2oz Grated Parmesan Cheese
2oz Butter
2 Egg Yolks
2oz Heavy Cream

Method:
Whisk Egg yolks, Heavy Cream together until mixed well and set aside. Add the cheeses to simmering béchamel sauce and stir until melted through.  Temper the warm sauce into the bowl of yolk and cream mixture then combine back into the main sauce pot stirring constantly for 30 seconds do not simmer or boil. Remove from heat and add butter stirring it through. If necessary thin out with milk or if you’re using it for a particular dish like chicken or fish, you could thin out with a chicken stock or fish stock.