Sauce Mornay

Ingredients

• 1 litre sauce Béchamel
• 2 décilitres the cooking liquor of the fish the sauce is intended for
• 50 grammes grated gruyère
• 50 grammes grated parmesan
• 100 grammes butter

Instructions

1. Add 2 décilitres of the cooking liquor of the fish the sauce is intended for to 1 litre of sauce Béchamel.
2. Reduce by a good third.
3. Add 50 grammes of grated gruyère and 50 grammes of grated parmesan.
4. Stir a few seconds more over the fire so the cheese melts.
5. Finish with 100 grammes of butter.