The Mornay Sauce is a classic cheese sauce made by enriching a standard Béchamel sauce with Gruyère and Parmesan cheese. The Mornay Sauce is an ideal accompaniment for eggs, vegetables, pasta or fish. This recipe will make about 2 cups of sauce.
Hollandaise sauce is an emulsion of egg yolk and liquid butter, usually seasoned with lemon juice, salt, and a little white pepper or cayenne pepper. In appearance, it is light yellow and opaque, smooth and creamy. The flavor is rich and buttery, with a mild tang added by an acidic component such as lemon juice, yet not so strong as to overpower mildly-flavoured foods. This recipe will make about 2 cups of sauce.
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