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.

Go To: Cookery : Recipes, alphabetical : K to O

Log in or register to write something here or to contact authors.