Mornay Sauce
A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | tablespoons |
butter
|
|
| 2 | tablespoons |
onions
minced |
|
| 1 | each |
bay leaves
|
*
|
| 3 | tablespoons |
swiss cheese
grated |
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
|
|
| 3E+1 | ml |
onions
minced |
|
| 1 | each |
bay leaves
|
*
|
| 45 | ml |
swiss cheese
grated |
|
| 45 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
heavy whipping cream
|
|
Directions
Bring milk, onion and bayleaf to a full boil.
Let stand for 10 minutes.
Strain.
Over low heat, melt butter in sauce pan, add flour, cook until light brown.
Gradually add milk and cream, stirring constantly, until mixture starts to boil.
Stir in salt and pepper to taste.
Cook over low heat, stirring often, about 10 minutes.
If not completely smooth, strain.
Sprinkle in cheese.
Stir until melted and smooth.
Serve with pasta, eggs, vegetables or fish.
