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Mornay Sauce

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“great with broccoli, and asparagus.”
READY IN:
15mins
YIELD:
1 cup
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Melt butter and add flour to make a light roux.
  2. combine chicken stock and vermouth. Slowly blend into the roux.
  3. stir and cook until reaches desired thickness.
  4. add cheese and continue to stir until completely melted.
  5. season to taste.

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