Home

Mornay Sauce #2

This can be served with poached or steamed fish fillets or cutlets.

ingredients

makes approx. 600 ml (1 pt)
600 ml (1 pt) Bechamel Sauce
2 egg yolks
30 ml (2 tbsp) cream
50 g (2 oz) grated cheese

method

1. Place 60 ml (4 tbsp) bechamel sauce in a small bowl and mix with the egg yolks and cream.

2. Add this mixture to the bechamel sauce and cook over a how heat, stirring well.

3. Gradually add grated cheese. Parmesan is ideal but individual taste can decide on the type of cheese.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved