Try this Mushroom Mornay Sauce recipe, or contribute your own.
Suggest a better descriptionIn 1 1/2-quart saucepan, stir soup; stir in milk and mustard until smooth. Over medium heat, heat through, stirring occasionally. In small cup, lightly beat egg. Stir some hot soup mixture into beaten egg. Stir egg mixture back into soup in saucepan. Over low heat, cook until mixture thickens, stirring constantly. DO NOT BOIL! Remove from heat. Stir in Swiss and Parmesan. Cook until cheese melts. Serve over vegetables. Makes about 2 cups sauce. Posted to MM-Recipes Digest V3 #278 Date: Thu, 10 Oct 1996 10:16:57 +0000 From: ray.watson@ukonline.co.uk
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 7 | ||
Calories from Fat: 4 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 13.6mg | 4 % | |
Sodium 8.5mg | 0 % | |
Potassium 9.4mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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