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MORNAY SAUCE

      1 qt Bechamel sauce
      1/2 c  Parmesan cheese
      1/4 c  Gruyere cheese; grated
           Dry White wine; if needed


 
To one quart of Bechamel sauce, add Parmesian and Gruyere cheese, using a whip, stir constantly until cheese is incorporated. Thin with wine if necessary.

cheese sauce

 

Chef with red wine glass

 

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