Cheesy Mornay Sauce

                             
Similar to an alfredo sauce in texture, however a Moray lacks the sweet attributes of wine, arromatics of garlic, or the tang of parmesano-reggiano cheeses. This is a lovely cheese sauce though for a lighter fare. Sublime on chicken, steamed vegetables, or elbow pasta for mac 'n cheese, a Mornay is grosely oversighted in the culinary world.  Versatile, elegent, simple, and absalutely divine, this will be your go-to cheese sauce the moment you taste it. No longer will that jarred stuff be on your dinner menu.

*Please read all instructions thoroughly before attempting.

A Bechamel Sauce is used as the base for a Mornay. Please refer to this link for the recipe.

- 4 C bechamel base
- 4 oz Gruyere Cheese
- 4 oz Shrdded Parmesan Cheese

1. In a medium-sized saucepan over medium/low heat bring bechamel to temperature. Add Gruyere cheese while whisking into base until melted.

2. Mornay sauce is open to added ingredients. One of our favorites is toasted pine nuts and cooked baby spinach served over the beautifully floral inspired Campanelles.