Mornay (cheese) sauce from How to Cook Everything: Simple Recipes for Great Food (page 787) by Mark Bittman

  • Emmenthal cheese
  • butter
  • Show all ingredients...

  • EYB Comments

    Can substitute Gruyère for Emmenthal cheese. For variations see "Ten simple additions to basic sauces" on pg. 787.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Gruyère for Emmenthal cheese. For variations see "Ten simple additions to basic sauces" on pg. 787.

  • Delys77 on October 31, 2011

    Go a bit heavier on the cheese than he suggests. Use white pepper to avoid flecks in your bechamel.

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