| This is a simple sauce with a subtle flavor, adapted from Emeril's TV Dinners by Emeril Lagasse. It is a good match for Chicken Cordon Bleu, or just poultry in general. It is a version of white sauce with more ingredients.
Mornay Sauce
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk
1/2 cup fresly-grated Parmigiano cheese
Pinch of fresly-grated nutmeg
salt and pepper
Melt the butter in a saucepan over medium heat. Add the flour, and blend well. Add salt, pepper, and the nutmeg. Mix, and cook for about 2 minutes, stirring constantly. Add the milk, slowly, using a whisk to blend well.
Bring to a boil, and reduce heat to medium-low. Stir constantly until it thickens - when it coats the back of a wooden spoon. Add the cheese, and stir until the cheese melts completely.
Remove from heat, and use warm.
You can refridgerate the sauce for about 2 days, reheating on low heat.
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