How do you cook mornay sauce?

Mornay Sauce: A Creamy, Cheesy Delight

Mornay sauce is a classic French sauce, a variation on béchamel sauce, enriched with cheese and often egg yolks. It's a luxurious topping for vegetables, pasta, and even fish. Here's how to make it:

Ingredients:

* 1 tablespoon butter

* 1 tablespoon all-purpose flour

* 1 cup milk

* Pinch of salt

* Pinch of white pepper

* 1/4 cup grated Gruyère cheese

* 1/4 cup grated Parmesan cheese

* 1 egg yolk, optional (for extra richness)

Instructions:

1. Melt the butter: In a saucepan over medium heat, melt the butter.

2. Whisk in the flour: Add the flour and whisk continuously until a smooth paste forms.

3. Add the milk: Gradually whisk in the milk, stirring constantly to avoid lumps.

4. Simmer until thickened: Bring the mixture to a simmer and cook, stirring constantly, for about 5-7 minutes, or until the sauce thickens.

5. Season and stir in the cheese: Season with salt and pepper. Remove from heat and stir in the Gruyère and Parmesan cheese until melted and smooth.

6. Optional: Add egg yolk: If desired, whisk in the egg yolk to add extra richness and shine.

7. Serve: Serve the sauce immediately over your favorite dish.

Tips:

* Use fresh, high-quality cheese: This will give your sauce the best flavor.

* Don't overcook the sauce: Overcooked sauce will become thick and lumpy.

* Strain the sauce before serving: This will ensure a smooth and lump-free sauce.

* Use mornay sauce as a topping: It's perfect for topping vegetables, pasta, fish, and even chicken.

Enjoy this delicious and versatile sauce!