MORNAY SAUCE

Mornay Sauce image

Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)

Provided by TishT

Categories Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 8

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Ingredients

1 cup white sauce
1 egg yolk
2 tablespoons cream
2 tablespoons parmesan cheese, fresh grated
2 tablespoons swiss cheese or 2 tablespoons gruyere cheese, grated
1/2 teaspoon onion juice or 1 teaspoon grated shallot
salt
cayenne pepper

Steps:

Blend the egg yolk and cream with the white sauce.
Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
Whish in the cheese (s).
Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

Nutrition Facts : Calories 480.7, Fat 37.2, SaturatedFat 14.8, Cholesterol 208.7, Sodium 865.4, Carbohydrate 20.8, Fiber 0.4, Sugar 9.2, Protein 16.2

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