Mornay Sauce 4
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INGREDIENTS 1-1/2 cups Bechamel or Veloute Sauce 1/4 to 1/2 cup grated Gruyere, Swiss or sharp Cheddar cheese 1/4 cup grated Parmesan cheese 1-1/2 teaspoons Dijon mustard 3/4 teaspoon dry mustard 2 egg yolks, beaten Place Bechamel or Veloute Sauce in small heavy-bottomed saucepan over low heat. Stir in cheeses and mustards. Add small amount of hot sauce to egg yolks, beating constantly. Return yolk mixture to sauce and blend throughly with whisk. Over low heat, bring sauce just to boiling point. Makes about 2 cups