Mornay Sauce

This is a type of white sauce, based upon milk and a flour-butter roux. You can use Swiss cheese, Cheddar cheese or any type of cheese that goes well with your entrée. It is particularly suited for the enhancement of fish, poultry, vegetables and other mild tasting foods.

3 T. butter
3 T. flour
1½ C. milk
1 C. cheese, grated
½ t. salt
⅛ t. paprika
dash cayenne

Melt the butter in a sauce pan over medium heat and stir in the flour a bit at a time to form the roux. Add the milk gradually continuing to stir. When completely blended reduce the heat and gradually stir in the cheese. Season with salt, paprika and cayenne. Continue to stir about 10 minutes or until the cheese is completely melted.

Makes about 2 cups of sauce.

Filed under Miscellaneous   Tagged French, sauces