A Mornay sauce is made up of a basic white sauce, bechamel, with added cheese. I thought I would share this recipe with you so that you can use it to top delicious recipes such as Chicken Cordon Bleu to macaroni and cheese. You can also use it with baked fish and sauce for veggies.
When you want a basic white sauce with added cheese, you make mornay sauce. It is a chef's ace in the hole as it goes with just about everything.
- 3 Tablespoons unsalted butter or gluten-free margarine (both Smart Balance and Earth Balance are dairy-free)
- 3 tablespoons rice flour (brown or white)
- 1 cup milk of choice (I used whole)
- 1/2 cup shredded cheese of choice (Parmesan, Cheddar, etc.)
- Salt and pepper, to taste (white pepper, for white sauce)
- Melt butter in a skillet over medium heat.
- Whisk in flour and saute for about 3 minutes. You want to cook the mixture until it gets a little deeper yellow, but not brown.
- Whisk in milk and bring to a boil, stirring often.
- Stir in cheese and simmer for a few minutes or until sauce no longer tastes floury.
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