Recipe - Basic Cheese Sauce (Sauce Mornay)

2 One half cup Basic cream sauce
2 ounce Parmigiano reggiano; finely
grated
2 ounce Swiss or french gruyere;
finely grated
1 tablespoon Dijon mustard
Fine sea salt and freshly
ground pepper; to taste

In a saucepan over low heat, warm the Basic Cream Sauce. Add the grated
cheeses and the mustard. Stir over low heat until the cheeses melt and the
sauce is smooth. Taste and add the salt and pepper as needed.

MAKE IT LIGHT: Use the Light Version of the Basic Cream Sauce and reduce
the cheese to 2 ounces total.

MAKE IT AHEAD: Basic Cheese Sauce may be stored in the refrigerator for 5
days or in the freezer for 1 month.

SERVING SUGGESTION: Cheese Sauce can be served over toast or with fish or
cooked vegetables or can be used to make a gratin (The Home Chef p.128).

Recipe by: HomeChef School

Posted to MCRecipe Digest by louiseh louiseh@earthlink.net on Apr 16,
1998