Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Sauce Mornay

Sauce Mornay is commonly used for dishes to be browned under the broiler, for vegetables, and somethimes for fish and shellfish dishes. Let the grated cheese melt in the hot sauce — Don't stir too much after the cheese melts or the cheese may become stringy and develope a disagreeable texture. Add hot sauce, mustard, dry sherry, or Worchestire sauce, if desired.

Béchamel Sauce
about 2 ounces grated cheese, such as Gruyere, Romano, or a combination of both

Stir in the cheese with the Béchamel Sauce and whisk until blended.


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