ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/06/cheese-sauce-400×400.jpg”>Mornay is what the French call a basic cheese sauce. This also is a mornay sauce with a special touch. Most recipes don’t call for the addition of the egg yolk and cream, but it’s a nicety which increases the nutritional value of the sauce, enriches its appearance, and also uses up an extra yolk you might have on hand. 

Mornay Sauce

2015-06-02 04:57:04

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Ingredients

1. 1 large egg yolk
2. 2 TB light cream
3. 1 cup hot béchamel (white) sauce (see below)
4. 4-6 TB grated Parmesan cheese
5. Salt & pepper to taste

Béchamel (White Sauce)

1. 2 TB butter
2. 2 TB flour
3. 1 cup milk
4. Salt to taste
5. White pepper to taste

Instructions

1. Put the egg yolk and cream in a small saucepan.
2. Mix well.
3. Gradually whisk in the béchamel sauce.
4. Stir and cook the mixture 1 to 2 minutes.
5. Do not boil.
6. Remove the pan from the heat, and add the cheese, continuing to whisk.
7. Salt and pepper to taste.

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