Friday, July 18, 2008

Mornay Sauce

1 1/2 TBS butter
1 1/2 TBS flour
3/4 cup milk (heated)

6 TBS gruyere cheese, grated
2 TBS parmesan cheese, grated
1/8 tsp nutmeg, grated
1/4 tsp cayenne pepper
1/4 tsp salt

Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2
minutes. Add heated milk and cook over medium heat until it thickens. Stir in
gruyere, parmesan, nutmeg, salt and pepper. If you're not using it right away,
put some pats of butter on top to prevent skin from forming.

No comments: