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from Bao's cookbook

Mornay Sauce (Book of Sauce)



Makes about 2 cups.

  • 3 egg yolks, lightly beaten
  • 1/4 cup whipping cream
  • 2 cups Bechamel Sauce, kept warm
  • 1oz. Parmesan cheese, freshly grated
  • Preparation:
    1. In a heavy-based saucepan, mix together beaten egg yolks and whipping cream. Add Bechamel Sauce over low heat, stirring constantly, until just boiling.
    2. Remove from heat and mix in grated cheese; stir to melt. Serve hot with freshly steamed vegetables or cooked chicken or fish.

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    modified: 2012.01.23 | created: 2012.01.23

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