Basic Cheese Sauce (Sauce Mornay)

Ready in 1 hour

Top-ranked recipe named "Basic Cheese Sauce (Sauce Mornay)"

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Try this Basic Cheese Sauce (Sauce Mornay) recipe, or contribute your own. "Cream" and "Sauces" are two tags used to describe Basic Cheese Sauce (Sauce Mornay).


Ingredients

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1 tb Dijon mustard
sea salt; freshly ground
2 1/2 c Basic cream sauce
2 oz Parmigiano-reggiano; finely
2 oz Swiss cheese; or french gruyère

Original recipe makes 3

Servings  
Original recipe makes 3 Servings

Preparation

You've adjusted the recipe from 3 (as originally posted) to 3 Servings. The ingredients above reflect 3 Servings, but the instructions reflect the as-posted 3. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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 on Apr 16, 1998

Calories Per Serving: 160 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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