Sunday, December 30, 2012

261: Salsa Mornay

2 cups Béchamel sauce
1/4 cup Patagrás (Gouda), shredded
1/4 cup Parmesan, grated or shredded
1/8 teaspoon black pepper

1. Prepare the Béchamel sauce.

2. Add the cheese and black pepper once the sauce thickens.

3. Leave over low heat for a few minutes to ensure that the cheese fully melts.

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