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Mornay Sauce


This recipe is part of the recipe for California Croissants

Yield

Makes about 1-3/4 cups

Ingredients

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup (1 ounce) shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/8 teaspoon white pepper

Preparation

  1. Melt butter in medium saucepan over medium heat. Add flour; stir until bubbly.
  2. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Continue cooking until thickened.
  3. Stir in cheeses, mustard, salt and pepper. Remove from heat and continue stirring until cheese melts.

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