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Mornay Sauce

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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

Details

Servings 1

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

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