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Mornay Sauce




Source of Recipe


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Recipe Link: http://www.recipehound.com/Recipes/3058.html

Mornay Sauce

1/4 cup fresh-grated Parmesan or Romano cheese
1 cup Bechamel sauce
dash of Worcestershire sauce to taste
1 tablespoon dry sherry
salt and pepper to taste

Stir the Parmesan or Romano into the bechamel sauce.
Add a little Worcestershire and dry sherry, and
additional salt and pepper if needed.
Makes 1 cup.

Great on poached fish or shrimp.
(Cover shrimp, and bake until sauce begins to brown;
you might want to top with a little more cheese).