Mornay Sauce

By MaryGladys

Ingredients

• 3 egg yolks slightly wisked
• 1/4 cup whipped cream
• 6.9 oz Bechemel sauce, hot
• 1 tsp white wine, tarragon vinegar, or lemonjuice
• 1.8 oz Parmesan

Preparation

Step 1

Mix the Eggs yolks with the cream in a saucepan

Add the Bechamel and simmer. Stirr untill boil

Remove from heat and add the cheese. Stir well