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Mornay Sauce

Author
JWU College of Culinary Arts

Yield
1 cup

Recipe ID
C00351

Ingredients
US standard
1 cup
Heavy cream
2½ ounces (volume)
Gruyère cheese, grated
1 ounce (weight)
Swiss cheese, grated
1 ounce (weight)
Kosher salt
To taste
White pepper, ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Heat béchamel sauce and cream in a small sauce pot.
  3. Whisk in cheese a little at a time over low heat.
  4. Check/adjust seasonings as needed.
  5. Adjust viscosity by simmering sauce, being careful not to burn.
  6. Strain through a strainer or chinois, if needed, and serve.