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Mornay Sauce

From: Linda McCartney’s Home Cooking, p. 147

A cheesy sauce with a sublte taste of herbs and spices.

If using the Béchamel Sauce (p.143) as a basis for this recipe, the sauce will be very runny. If you want a thicker sauce, add some starch (to taste).

I think that the extra butter is not needed to flavour this sauce and I would suggest omitting it.

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