Mornay Sauce Recipe
Ingredients
| Grated parmesan and romano cheese | 1/4 Cup (16 tbs) | |
| 1 cup Bechamel Sauce | ||
| Dash of Worcestershire sauce to taste | ||
| Dry sherry | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Stir the parmesan or romano into the bechamel sauce.
Add a little worcestershire and dry sherry, and additional salt and pepper if needed.
Great on poached fish or shrimp (cover shrimp, and bake until sauce begins to brown; you might want to top with a little more cheese).
Add a little worcestershire and dry sherry, and additional salt and pepper if needed.
Great on poached fish or shrimp (cover shrimp, and bake until sauce begins to brown; you might want to top with a little more cheese).
Chef
