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Mornay Sauce

Serves : 3 cups / 750ml / 1¼ pint

Ingredients:

2 Egg Yolks

2 tbsp Cream

2½ cups / 600ml / 1 pint Béchamel Sauce

⅓ cup / 50g / 2oz Grated Parmesan Cheese

Instructions:

1. Mix the egg yolks with the cream and add a little warm béchamel.

2. Return to the warm béchamel sauce and stir well.

3. Lastly fold in the grated cheese.

Tips for measuring, temperatures, or conversion from imperial to metric

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