How to make mornay sauce, ideal recipe for seasoning various types of meat, few necessary ingredients, including liquid cream and bechamel, quick to prepare.
Ingredients for 4 people
- 2 dl béchamel sauce ready
- 1 dl cooking cream
- 50 g grated Parmesan
- 30 g butter
Mornay sauce preparation
Heat the ready béchamel in a bain-marie pan, mix with a wooden spoon and add the liquid cooking cream.
Remove the pan from the water bath, dry the bottom and transfer it to the stove over low heat, stir until the volume of the sauce is reduced by a third.
Remove the pan from the heat, then mix the grated Parmesan and the butter into small pieces.
Turn again and, as soon as the sauce has absorbed everything, transfer it to a sauce boat and serve it on the table.
