Basic Cheese Sauce (Sauce Mornay) Recipe

• 2 1/2 c. Basic cream sauce
• 2 ounce Parmigiano reggiano, finely grated
• 2 ounce Swiss or possibly french gruyere, finely grated
• 1 Tbsp. Dijon mustard Fine sea salt and freshly grnd pepper, to taste

1. In a saucepan over low heat, hot the Basic Cream Sauce.
2. Add in the grated cheeses and the mustard.
3. Stir over low heat till the cheeses heat and the sauce is smooth.
4. Taste and add in the salt and pepper as needed.
5. MAKE IT LIGHT: Use the Light Version of the Basic Cream Sauce and reduce the cheese to 2 ounces total.
6. MAKE IT AHEAD: Basic Cheese Sauce may be stored in the refrigerator for 5 days or possibly in the freezer for 1 month.
7. SERVING SUGGESTION: Cheese Sauce can be served over toast or possibly with fish or possibly cooked vegetables or possibly can be used to make a gratin (The Home Chef p.128).

cream sauce, swiss, salt

Taken from cookeatshare.com/recipes/basic-cheese-sauce-sauce-mornay-79333 (may not work)