Esta es una exhibición prevé de cómo se va ver la receta de 'Sauce Mornay' imprimido.

Receta Sauce Mornay
by Chef Smith

Sauce Mornay

* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…

Calificación: 5/5
Avg. 5/5 1 voto
  Francia French
Tiempo para Cocinar: Raciónes: 2 cups

Ingredientes

  • 2 cups béchamel ¼ to ½ c of coarsely grated swiss cheese
  • Kosher salt
  • Pepper
  • Pinch of nutmeg
  • Pinch of cayenne pepper (optional)
  • 1 to 2 tbsp unsalted butter, softened

Direcciones

  1. Bring the sauce to a boil. Remove from the heat, and beat in the cheese until it has melted and blended with the sauce. Season with salt, pepper, nutmeg, and optional cayenne. Off the heat and just before serving stir in the optional butter a bit at a time.