Mornay sauce
Ristorante La Louche - Torino
First dishes
The chef recipes
Ingredients
for 12 people
1l of milk, 50 gr of butter, 50 gr of flour, 100 grams of aged cheese without rind
Preparation
Melt the butter in a small saucepan, add the flour while stirring, and cook over low heat for 5 minutes. Add the milk, bring to a boil, and cook for another 5 minutes. With the heat off, gradually add the cheese and allow it to melt.
La Louche’s suggestion:
excellent for the top layer of lasagna or in croque-monsieurs
