Mornay Sauce

By Fleur de lis

Ingredients

• 1 egg yolk
• 2 Tbs Shipping cream
• 1 cup thin white sauce (see "White Sauce"
• 1 Tbs minced onion
• 2 Tbs shredded Swiss cheese
• Salt to taste
• Dash of white pepper

Preparation

Step 1

1. Beat egg yolks and whipping cream with a wire whisk. Set aside.
2. Combine warm white sauce and onion in a heavy saucepan. Cook over low heat, stirring constantly, 3 or 4 minutes until onion is tender.

3. Gradually stir about one fourth of hot mixture into the yolk mixture, add to remaining hot mixture, stirring constantly.

4. Add cheese to sauce. Cook, stirring constantly until cheese melts. Stir in salt and pepper.