TLC Cooking "Mornay Sauce"

Mornay Sauce

by the Editors of Publications International, Ltd.

Browse the recipe Mornay Sauce

YIELD Makes about 1-3/4 cups
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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:

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

This recipe appears in: California Croissants / Savory Sauces