Mornay sauce

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0 min
642 Views
 
MASTERY Level
0 People
0 min
INGREDIENTS for 0 people
  • 1 cup bechamel
  • ½ cup heavy cream
  • 1 ½ oz grated Parmigiano Reggiano cheese
  • 1 ¾ oz butter
Preparation

Put in a pan the béchamel sauce and the liquid cream (instead of cream chicken fond blanc can be used) and reduce by one third. Mix in the grated cheese, butter and pass through a cloth sieve.

If used for gratinated fish, add, when reducing, the fumet made with the bones and scraps of the fish you are preparing.

Sauces and dressings
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