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Mornay Sauce Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Flour||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||2 1⁄4 Cup (36 tbs)|
|Swiss cheese||1⁄3 Cup (5.33 tbs), grated|
|Parmesan cheese||3 Tablespoon, grated|
Serving size: Complete recipe
Calories 1263 Calories from Fat 817
% Daily Value*
Total Fat 93 g142.8%
Saturated Fat 57.6 g288%
Trans Fat 0 g
Cholesterol 263.1 mg
Sodium 1544.1 mg64.3%
Total Carbohydrates 58 g19.4%
Dietary Fiber 2 g7.8%
Sugars 28.1 g
Protein 55 g109.1%
Vitamin A 55.9% Vitamin C 1.7%
Calcium 166.6% Iron 18.2%
*Based on a 2000 Calorie diet
1. In a medium saucepan melt the butter over medium-high heat.
2. Stir the flour and seasonings and cook for about 1 minute, stirring constantly, until the mixture is sandy in texture and begins to froth but not browned.
3. Gradually add the milk and whisk constantly until smooth and well blended.
4. Cook on a low flame, for about 5 minutes, stirring constantly, until the sauce thickens and comes to a boil.
5. Add the cheeses and whisk until melted. Thin sauce with a little milk if it is too thick.
6. Pour over steamed vegetables such as broccoli, cauliflower or baby carrots, for serve as an accompaniment while hot.
7. If not using immediately, let the sauce cool, cover surface with plastic wrap or wax paper and refrigerate until required. Reheat, whisking, before using.