Mornay Sauce with Curry

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Ingredients:
3 Tbs. butter
3 Tbs. flour
1 1/2 cups milk
1/2 tsp. salt
Dash of cayenne pepper
1/2 cup grated Gruyère cheese
3 Tbs. grated Parmesan cheese
1 tsp. curry powder
White wine (optional)

Preparation:
In a saucepan, melt butter and whisk in flour to make a roux. Cook for a few minutes, using medium-high heat. Gradually whisk in milk. Add salt, cayenne and cook for a few minutes. Reduce heat to medium. Add optional wine and both cheeses and stir until melted. Stir in curry powder.

Serving Suggestion:
Serve hot over poultry, veal, vegetables, pasta or potatoes.

History:
Roy Pingo taught a class on French Sauces at The Perfect Pan School of Cooking located in South Coast Plaza in January of 1985. Sauce Mornay with Curry was one of the recipes.