Oh gosh, I don’t know how I misplaced the email from a reader whose mom used to work at The Heritage Restaurant with my husband, Frank, back in the day. So much of the restaurant’s recipes were famous and one of the most loved was their mornay sauce. I have the quantity recipe for their “white” sauce which I’m assuming is the basis for mornay. Anyway, here’s a good recipe that’s close to the original. It was used a lot of times on the restaurant’s hot brown sandwich.

Now if whoever send me the request, would send a note again, I’d appreciate it.

Mornay Sauce

Now if you don’t have nutmeg, no worries.

Ingredients

4 tablespoons butter

4 tablespoons flour

1 cup heavy whipping cream

1 cup whole milk

1/2 cup or so shredded Parmesan cheese or Pecorino Romano (what the original hot brown has, I believe was Pecorino) – some recipes use Gruyere and Parmesan

Pinch of nutmeg

Salt and pepper to taste – white pepper if you like

Instructions

Melt butter in pan over medium heat. Whisk in flour until mixture is a little golden brown, about 2 minutes. Whisk in cream and milk and cook until sauce begins to simmer and thicken, 3 minutes or so.

Remove from heat, whisk in cheese and add nutmeg, salt and pepper.