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.
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