Mornay sauce has a nice cheesy flavour, somewhat reminds me of Alfredo sauce.
Use Mornay sauce over pork chops, steak, vegetables or pasta.
Yield about 2 1/4 cups.

3 tablespoons butter
3 tablespoons flour
3/4 cup chicken stock
3/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated parmesan cheese
In a saucepan, on medium heat, melt the butter, add the flour and stir
into a paste ( roux).
Slowly add the chicken stock, cream and seasonings, while whisking
Turn heat to simmer and whisk until thickened.
Add cheese and simmer a couple more minutes.

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