Recipe by ChrisC1
"A rich and creamy cheese sauce for chicken or vegetables. Made with Swiss, Parmesan, cream and scallions. Great over chicken cordon bleu!"
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chopped green onions
chopped fresh parsley
shredded Swiss cheese
fresh grated Parmesan cheese
salt and pepper to taste
I am always cooking the same thing everything night. So when I tried this recipe to spice up my chicken, my family was so excited!! This sauce is delicious! I made it with chicken and even tried it with hamburgers. On an evening with my friends, I made it as a dipping sauce with vegetables. What a hit!!!
This is the best mornay Sauce I've ever eaten! I tried it over chicken cordon bleu as suggested and it was awesome! Even the kids loved it. I also tried it on fresh string beans. I will be making this very easy but tasty cheese sauce many times!
Wow, this was great. I stuffed some mushrooms with wild and white rice, onions, garlic and parsley, added a little of this sauce to the mixture. I stuffed the mushrooms and placed in a cassarole dish and poured the remaining sauce over them and topped with some more swiss and parm cheese. Baked at 350 for about 25 min.....yummmy
Delicious as is! I added pasta and it was a very elegant side dish served with chicken. Will definitely make again. Thank you!
This is a pretty good recipe that I make with homemade chicken cordon bleu. I omit the green onions and also give it a good sized splash of dry white wine because we like the depth of flavor it adds.
Made this sauce yesterday. I didn't think I would like it because I don't like swiss cheese, but my hubby does. We both LOVED this sause. I followed the recipe exactly. Will make again often!
I never even knew what mornay sauce was until I stumbled across this recipe. I'm not a big fan of swiss cheese, but it sounded like it would go perfectly with the veal chops I was going to cook, and my suspicions were correct. I followed everything in this recipe, and my sauce came out a bit too thick and grainy, but no one made any complaints. I think I may end up cutting the Parmesan down to 3oz next time, as I suspect that the Parm is my culprit for the grainy texture because I may have been a bit over 4oz. I ended up adding about 1/3 cup of milk to try and thin the sauce out a bit, but with all that cheese it would have taken more to get it the consistency I wanted. I even cooked the roux longer to ensure it wouldn't thicken the sauce to a molasses like consistency with all that cheese, but no luck. It may sound like complaints, but I have nothing to really judge my sauce off of, as I don't often eat french cuisine. Despite this batches shortcomings, I'll be using this sauce again and again.
I've made this recipe twice and am always surprised by how delicious it is. Nothing more to add!
* Percent Daily Values are based on a 2,000 calorie diet.
Green Onion-Parmesan Mornay Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 499
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