Sauce Mornay

| French cuisine

Béchamel sauce with grated cheese

Yields: about 1 pint

Ingredients

• 1½ cups sauce béchamel
• 1/4 tsp cayenne pepper
• ¼ cup Parmigiano Reggiano, finely grated, combined with
• ¼ cup gruyère cheese, finely grated

Procedure

1. In a saucepan, combine the sauce béchamel and the cayenne.
2. Stirring constantly, heat the sauce until it comes to a simmer.
3. Remove the saucepan from the heat and stir in the grated cheese.
4. Taste for seasoning and adjust with salt and pepper if necessary.
5. If not served immediately, you may dot the surface with butter to prevent a skin from forming.