Mornay sauce

A Béchamel sauce to which cheese, usually Parmesan and Swiss, has been added. It’s sometimes varied by the addition of fish or chicken stock or, for added richness, cream or egg yolks. Mornay sauce is served with eggs, fish, vegetables and chicken.

Comments

comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.