CookEat Recipe
Mornay Sauce
A warm Parmesan milk sauce finished with egg yolk.
Method
Steps
Step 1
Heat the milk in a small pan until hot. In another saucepan heat the measured melted butter, stir in the sifted flour, then gradually whisk in all the hot milk. Add the salt, cayenne and freshly grated nutmeg and whisk briskly over gentle heat for about two minutes.
Step 2
Grate the Parmesan, add it to the sauce and whisk for about two minutes. Add the commercially pasteurized egg yolk and mix briskly while cooking gently for about two minutes without allowing the sauce to boil. Pour into a warm sauce bowl and use promptly.
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