Mornay Sauce:
Ingredients:
1qt Béchamel Sauce
4oz Grated Gruyére Cheese
2oz Grated Parmesan Cheese
2oz Butter
Method:
Add the cheeses to simmering béchamel sauce stirring until melted through. 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.
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