Salsa Mornay
Mornay sauce
yeld for 4
- Béchamel for 4 people
- 1 egg yolk
- 2 tablespoons grated Parmesan cheese
- 250 ml (8 fl oz - 1 C) light cream
- Time:
preparation: 15 minutes
cooking: 25 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: 403 (kCal) 21 % GDA (*) - 1684 (kJ)
Protein: 7.8 (g) 16 % GDA
Total fat: 35.9 (g) 52 % GDA
Total carbohydrate: 12.9 (g) 5 % GDA
Sugars: 5.3 (g) 6 % GDA
Prepare béchamel following our instructions.
Mix egg yolk with light cream and add this mixture to béchamel sauce, far from the heat. Stir and warm up quickly.
At this point add Parmesan cheese, far from the heat. Season to taste with salt, only if necessary.
The sauce is ready.
Note
This sauce is perfect with hard-boiled eggs and a great variety of fish. You can also use it with baked vegetables even if when you have to broil them.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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