Name: Basic Cheese Sauce (Sauce Mornay)
Ingredients: 2 1/2 c Basic cream sauce; 2 oz Parmigiano reggiano; finely grated; 2 oz Swiss or french gruyere; finely grated; 1 tb Dijon mustard; Fine sea salt and freshly ground pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Sauce	3	Servings

INGREDIENTS

2 1/2	c	Basic cream sauce
2	oz	Parmigiano reggiano; finely grated
2	oz	Swiss or french gruyere; finely grated
1	tb	Dijon mustard
		Fine sea salt and freshly ground pepper; to taste

INSTRUCTIONS

In a saucepan over low heat, warm the Basic Cream Sauce. Add the grated
cheeses and the mustard. Stir over low heat until the cheeses melt and the
sauce is smooth. Taste and add the salt and pepper as needed.
MAKE IT LIGHT: Use the Light Version of the Basic Cream Sauce and reduce
the cheese to 2 ounces total.
MAKE IT AHEAD: Basic Cheese Sauce may be stored in the refrigerator for 5
days or in the freezer for 1 month.
SERVING SUGGESTION: Cheese Sauce can be served over toast or with fish or
cooked vegetables or can be used to make a gratin (The Home Chef p.128).
Recipe by: HomeChef School
Posted to MC-Recipe Digest by louiseh <louiseh@earthlink.net> on Apr 16,
1998

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