SAUCE MORNAY

Ingredients Weight Measure
Basic white sauce(see recipe) - 1 gal.
Egg yolks, lightly beaten - 8
Light cream, hot - 1 cup
Grated Parmesan cheese 12 oz. -

Method

  1. Add one cup hot white sauce to egg yolks. Mix well with wire whisk.
  2. Stir a second cup of white sauce in yolk mixture.
  3. Slowly stir tempered yolk mixture into remaining 14 cups white sauce.
  4. Add cream. Mix well.
  5. Stir in cheese, mix well. Bring almost to a simmer. Do not boil. Serve hot.

Yield: Approx. 1 gallon