Classic Mornay Sauce Recipe: A Simple Guide

YIELD Makes about 1-3/4 cups

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:

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

This recipe appears in: California Croissants  /  Savory Sauces