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Mornay sauce

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Preparation info
  • Makes approximately

    550 ml

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A white sauce enriched with cheese and egg yolks makes a perfect topping for the scallops shown here. To finish, simply flash under the grill until golden brown.

Ingredients

  • 30 g (1 oz) unsalted butter
  • 30 g (1

Method

  1. Melt the butter in a heavy-based pan over low-medium heat. Sprinkle the flour over the butter and cook for 1–2 minutes without allowing it to colour, stirring continuously with a wooden spoon.
  2. Remove the pan from the heat and slowly add the milk, whisking to avoid lumps. Return to medium heat and bring to the boil, stirring constantly. Cook for 3–4 minutes, or

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