Mornay Sauce the Editors of Publications International, Ltd.
This recipe is part of the recipe for California Croissants
Makes about 1-3/4 cups
|2||tablespoons butter or margarine|
|2||tablespoons all-purpose flour|
|1/4||cup (1 ounce) shredded Cheddar cheese|
|2||tablespoons grated Parmesan cheese|
|1/2||teaspoon Dijon-style mustard|
|1/8||teaspoon white pepper|
- 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.
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