Rich white sauce (the mornay of some)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe of white sauce (see \"A white sauce (the Bechamel of some)\") | |
| 6 | Egg yolks | |
| 4 | tablespoons | Butter |
| 3 | tablespoons | Finely grated Parmesan, Romano, or dried Jack cheese |
| 2 | tablespoons | Grated Gruyere cheese |
| ¼ | cup | Heavy cream |
Directions
Warm the white sauce over a very low heat or in a double boiler. In a separate bowl, whip the egg yolks until pale-yellow and smooth, then stir into the warm white sauce. Add the butter, cheeses, ans stir or whiop until smooth. Keep warm, but do not boil. Before serving whip the cream, and then fold into the sauce. Needless to say this one is not for Weight Watchers members.
Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 18:03:41 -0600 From: rbparker@... (Ron Parker)