Mornay Sauce

Use Mornay sauce on poached eggs, souffles, or on omelets, fish (when poached or steamed) or vegie dishes. If you have a double boiler, use it to prepare the sauce (not a requirement)

• Ready In: 15 mins
• Yields: 1 1/4 cups

Ingredients

• 1  cup white sauce
• 1  egg yolk
• 2  tablespoons  cream
• 2  tablespoons parmesan cheese, fresh grated
• 2  tablespoons swiss cheese or 2  tablespoons gruyere cheese, grated
• 1⁄4 teaspoon onion powder or 1⁄2 teaspoon  onion juice or 1  teaspoon  grated shallot
•  salt
•  cayenne pepper

Directions

1. Blend the egg yolk and cream with the white sauce.
2. Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
3. Whish in the cheese (s).
4. Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.