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Sauce Mornay

Sauce mornay is a béchamel sauce with grated cheese

Source and licence

"Sauce Mornay" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sauce_Mornay, revision 4519008), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sauce_Mornay&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519008

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Combine both grated cheeses.
  2. In a saucepan, combine the sauce béchamel and the cayenne.
  3. Stirring constantly, heat the sauce until it comes to a simmer.
  4. Remove the saucepan from the heat and stir in the grated cheese.
  5. Taste for seasoning and adjust with salt and pepper if necessary.
  6. If not served immediately, you may dot the surface with butter to prevent a skin from forming.