MORNAY SAUCE

Pour this over any cooked vegetable and run it under the broiler to brown for an easy gratin.

IN SEPARATE SAUCEPANS, heat the milk and melt the butter. Add the flour to the melted butter and slowly stir over low heat with a wooden spoon to mix together. Continue cooking for 2-to-3 minutes—let the mixture color but not brown. Add the milk and bring the mixture to a boil, stirring to beat out the lumps. Boil for at least 2 minutes. Season to taste, then add the cheese. If the mixture at a time.

Makes 1¼ Cups

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

Your MORNAY SAUCE is ready. Bon appetit!