Cheesy Mornay Sauce elevates our rustic breakfast pizza into a company-worthy pie.
This recipe goes with Breakfast Sausage-Egg Pizza
Yield: Makes 1 1/4 cups
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 cup (4 oz.) freshly grated Parmesan cheese
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon kosher salt
- Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in half-and-half; increase heat to medium, and cook, whisking constantly, 3 to 5 minutes or until thickened. Remove from heat, and whisk in Parmesan cheese, pepper, and kosher salt.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This