Mornay Sauce

 In Recipes, Sides
Mornay Sauce
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  1. 1 TB unsalted butter
  2. 1 TB flour
  3. ¼ cup skim milk
  4. ¾ cup heavy cream
  5. ½ tsp kosher salt
  6. ¼ tsp freshly ground pepper
  7. 2 TB grated Gruyère cheese
  8. 1 large egg yolk
  9. 2 TB freshly grated Parmesan cheese
  1. Melt butter in saucepan. Add flour. Stir constantly for about a minute. Do not brown. Add milk and cream, whisking constantly, and bring to a boil. Add salt, pepper, and Gruyère and whisk over low heat for 1 minute. Remove from heat and whisk egg yolk into the sauce.
  2. Coat eggs with sauce, sprinkle with Parmesan, and place under broiler for about 5 minutes or until nicely browned. Serve immediately.
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