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Mornay Sauce

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“Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)”
READY IN:
15mins
YIELD:
1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the egg yolk and cream with the white sauce.
  2. Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
  3. Whish in the cheese (s).
  4. Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

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