Cookbook:Sauce Mornay

| French cuisine

Sauce mornay is a béchamel sauce with grated cheese

Ingredients

 * ¼ cup finely grated Parmigiano Reggiano
 * ¼ cup finely grated gruyère cheese
 * 1½ cups sauce béchamel
 * ¼ tsp cayenne pepper

Procedure

 * 1) Combine both grated cheeses.
 * 2) In a saucepan, combine the sauce béchamel and the cayenne.
 * 3) Stirring constantly, heat the sauce until it comes to a simmer.
 * 4) Remove the saucepan from the heat and stir in the grated cheese.
 * 5) Taste for seasoning and adjust with salt and pepper if necessary.
 * 6) If not served immediately, you may dot the surface with butter to prevent a skin from forming.