Mornay Sauce #2 recipe
information
This can be served with poached or steamed fish fillets or cutlets.
ingredients
600 ml (1 pt) Bechamel Sauce
2 egg yolks
30 ml (2 tbsp) cream
50 g (2 oz) grated cheese
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.
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.
serving amount
makes approx. 600 ml (1 pt)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
