Mornay Veloute' Sauces

500 MILLILITRES

Ingredients

White sauce                                                             500 ml

Cheddar cheese                                                        50 g

Egg yolks                                                                   2

Cayenne pepper

Method

  1. Grate the cheese.
  2. Boil the white sauce then stir in the cheese and cayenne pepper.
  3. Cook the egg yolks to a sabayon.
  4. Add the sabayon to the cheese sauce, do not reboil.

Note:  This is a glazing sauce which may be served with fish, vegetables, egg and pasta dishes.

 

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