Mornay Sauce: (for seafood crepes)

Added By: The Franta Family

Mornay Sauce: (for seafood crepes)

• 3 T butter
• 3 T flour
• 2 c milk
• 2 T dry white wine
• 2 T grated Swiss cheese
• salt & pepper to taste
• 1 egg yolk mixed with ½ cup half & half

1. In a small saucepan over medium heat, melt butter. Blend in flour. Stir in milk. Cook, stirring constantly until the sauce thickens.
2. Add wine and cheese; blend well.  
3. Season with salt and pepper.  
4. Remove from heat; add egg yolk mixture; blend well.