Mornay sauce
[ mohr-NAY ]
A
BÉCHAMEL sauce to which cheese, usually Parmesan and Swiss, has been added. It's sometimes varied by the addition of fish or chicken stock or, for added richness, cream or egg yolks. Mornay sauce is served with eggs, fish, shellfish, vegetables and chicken.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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