Mornay Sauce

1 litre béchamel or veloute ( your preference )

150 ml cream ( if béchamel )

250 ml cream ( if veloute )

Cheese ( your preference , tradition calls for )

50 grams parmesan

50 grams gruyere

Double dash of salt & ground black pepper

Warm the béchamel or veloute in a double boiler and then whisk in the cream. When the sauce is hot, stir in the cheese and cook until the cheese is completely melted. Stirring the whole time. The Mornay is not one of the mother sauces according to tradition. However, it should be as it is used widely in meat , vegetables and fish dishes.