Sauce mornay
Instructions
Make the béchamel as béchamel sauce (basic recipe).
Pick it up from the heat and, stirring constantly, add the cheese and grated Parmesan, the egg yolk diluted with cream.
Adjust the salt and add a pinch of pepper.
Pour into gravy boat.
Ingredients and dosing for 4 persons
- Bechamel
- 10 cl of cream
- 1 egg yolk
- 25 g of gruyere cheese
- 25 g of parmigiano
- Salt
- 1 pinch of pepper