Name: Sauce Mornay
Ingredients: 4 tb Butter; 1/4 c Flour; 2 c Milk; 2 sl Onions; 2 Parsley sprigs; 1 c Gruyere, shredded; 3 tb Half and half; 1 ds Nutmeg, ground

[Philosophical pluralism] is the ideology that refuses to allow any single religion or worldview to claim an exclusive hold on the truth. It denies that there are any absolutes. It insists that all religions and worldviews must be seen as equally valid…To suggest otherwise is to be arrogant and intolerant. No religion can claim to be superior to any other. You may practice your faith as long as you realize it is only one of many true faiths. If what you believe is true at all, it is only relatively true… [But] at the same time that philosophical pluralism denies other religions the right to lay claim to the truth, it presents its own worldview as the absolute truth… In the end philosophical pluralism’s dismissal of dogma turns out to be just another dogma.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	Sauces	4	Servings

INGREDIENTS

4	tb	Butter
1/4	c	Flour
2	c	Milk
2	sl	Onions
2		Parsley sprigs
1	c	Gruyere, shredded
3	tb	Half and half
1	ds	Nutmeg, ground

INSTRUCTIONS

Bechamel sauce is a foundation sauce of French cuisine and is the basis for
countless dishes.  It may be made with milk alone or enriched with
additional cream, or part of liquid may be stock. Melt butter in saucepan
and stir in flour.  Cook, stirring with wire whisk, until thoroughly
blended. Scald milk with onion and parsley. Strain into butter/flour
mixture, stirring constantly with wire whisk. Blend in Gruyere. When
mixture is thickened and smooth, add half and half. Season with nutmeg;
salt and pepper to taste.  Add mustard and Worcestershire sauce to taste.

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