Recipe: Mornay Sauce

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Mornay Sauce

1/2 cup grated Parmesan cheese

1/2 cup grated Swiss cheese

1/2 onion

3/4 cup chicken broth

3/4 cup half and half

3 T white flour

3 T sweet butter

1/2 tsp salt

1/8 tsp white pepper

In a saucepan, melt the butter and remove from the flame. Mix in salt, pepper and flour. Slowly add the broth. Mix well. Slowly add the cream and mix well. Drop the onion in, in one solid piece. Return to the low flame and allow to thicken, stirring constantly until smooth, for 4-5 minutes. Remove the onion and slowly add the cheeses. Stir continually for two more minutes.

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