Mornay sauce (8)
Instructions
Then heat in a Bain-Marie, casserole, bechamel sauce, stir with the wooden spoon and add the cream.
At this point, remove the Pan from the water bath, asciugatene the bottom and put it on low heat and, always turning, reduce by 1/3 the volume of the sauce.
Remove the saucepan from heat, the grated emmenthal cheese cream.
and the diced butter.
Turns again and when the sauce is well absorbed everything, then transfer to a gravy boat and serve it at the table.
Ingredients and dosing for 4 persons
- 20 cl of béchamel sauce
- 10 cl of cream
- 50 g of grated emmenthal cheese
- 30 g of butter