Page 250 - Harrington Family Recipes

Mornay Sauce

Serving Size : 4 Preparation Time :0:00
Categories : Sauces and Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk -- hot
1/2 cup shredded swiss cheese -- (2 ounces)
1/2 cup grated parmesan cheese -- (2 ounces)
salt and pepper -- to taste

Mornay is simply a traditional Béchamel sauce with the addition of
shredded or grated cheese.

Melt butter in a heavy saucepan over low heat. Add flour and milk and cook
slowly until it boils. Turn down heat and cook for about 2 minutes more,
stirring constantly. Remove from heat, add cheeses and stir until
incorporated completely. Season to taste.

Makes about 2 1/4 cup.

Source: "CooksRecipes.com"
Yield: "2 1/4 cups"

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Per Serving (excluding unknown items): 202 Calories; 14g Fat (60.7%
calories from fat); 12g Protein; 8g Carbohydrate; trace Dietary Fiber;
40mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat;
1/2 Non-Fat Milk; 2 Fat.

NOTES : Made this on 1/8/03. Put it on veal cutlets! It was
good. Much like Jake's "Veal Cutlet Au Gratin Mornay",
which has always been my favorite dish at Jakes until I
started watching my fat intake. This is still not on the
diet list.

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