Cheese Sauce Recipe
The origin of Mornay sauce (cheese sauce) is credited to the french diplomat, Philippe de Mornay, (1549-1623) governor of Saumur.
This sauce recipe is based on a blend of gruyere or white cheddar and Parmesan in equal proportion and added to bechamel to make the classic Mornay sauce.
This sauce is usually served with vegetables. It is also popularly known as, cheese sauce. A range of white sauces to pick & choose
Ingredients:
1 tbsp – Butter
1 1/2 cup – Milk
1 tbsp – Corn flour or Cornstarch
1/2 cup – Cheddar cheese
1/2 cup – Parmesan cheese
Pepper to taste
Salt to taste
Method:
Melt butter in a pan and over medium heat and add the flour.
Add the milk and keep stirring and till the mix thickens. If at any time you notice there are lumps then you can run your blender through the sauce to make it smooth.
Add pepper and cheese. Remove from heat and whisk until cheese melts and the mix is smooth. Buy Kraft Grated Parmesan
