Mornay Sauce Recipe

• 2 egg yolks
• 1 c. bechamel sauce
• 1 teaspoon butter
• 1 teaspoon grated Parmesan or possibly Swiss cheese

1. Combine 2 slightly beaten egg yolks with 1 c. warm bechamel sauce.
2. Add in butter and parmesan or possibly swiss cheese.
3. Use as a sauce for fish and vegetables that are then to be browned in the oven.
4. Sprinkle with grated cheese, or possibly pour over poached Large eggs and serve.

egg yolks, bechamel sauce, butter, swiss cheese

Taken from cookeatshare.com/recipes/mornay-sauce-60711 (may not work)