Sauce Mornay

Name: Sauce Mornay
Cuisine: France
Ingredients: lambda carrageenan; butter; gorgonzola; breadcrumbs; cheese; blue cheeses; egg yolks; xanthan gum; mornay sauces; blue cheeses; milk; roquefort; parmigiano-reggiano; crust; grated parmesan; gruyère; grated cheese; cheddar; orange; vermont cheddar

Preparation info

Difficulty
Easy

Appears in

Sauces

By James Peterson

Published 1991

About

Method

Sauce Mornay is usually used as the base for cheese soufflés or for gratins. When it is used for gratins, additional cheese and sometimes breadcrumbs and butter