Sauce Mornay

Preparation info
  • About

    2 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • cups

Method

  1. Melt the butter in a saucepan and stir in the flour. Gradually add the cream, stirring with a wire whisk. When the mixture is thickened and smooth, add salt and pepper to taste and the nutmeg. Remove from the heat and stir in the cheese. When cheese is blended, let sauce cool slightly.

  2. Add a little of the sauce to the egg yolks, then blend this mixtur