Mornay Sauce I Recipe - Cooking Index
Mornay Sauce I Recipe - Cooking Index
| 3 tablespoons | 45ml | Butter |
| 3 tablespoons | 45ml | Flour |
| 2 cups | 474ml | Milk |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 | Nutmeg | |
| 1/2 cup | 73g / 2.6oz | Grated Parmigiano-Reggiano cheese |
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in the cheese. Serve hot.
This recipe yields 2 cups of sauce.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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