This classic Mornay sauce combines parmesan and Swiss cheeses, for a nice sauce to serve with eggs, chicken, or fish, or use with vegetables or in a casserole.
Mornay sauce is basically a bechamel sauce made with the addition of cheese, typically Gruyere and/or Swiss or parmesan. The sauce can be enriched with cream or egg yolks, but that isn't essential.
- Melt butter in a saucepan over medium-low heat; cook onion for about 1 minute, or until wilted. Add the flour, stirring until well blended. Cook, stirring, for 2 minutes. Stir in the salt and pepper.
- Gradually stir in the chicken broth and cream. Continue cooking over low heat, stirring constantly, until smooth and thickened. Continue cooking, stirring frequently, for 5 minutes longer. Stir in the cheeses and continue cooking and stirring until melted.