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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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) 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 |
1/4 teaspoon onion powder or 1/2 teaspoon onion juice or 1 teaspoon grated shallot |
salt |
cayenne pepper |
Directions:
1. Blend the egg yolk and cream with the white sauce.
2. Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
3. Whish in the cheese (s).
4. Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.
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