Today I decided to mix an amazingly healthy vegetable with a ridiculously delicious but not so healthy cheese sauce… WHY NOT!?
I think if I had a last supper it would involve Mornay Sauce. Its basically a cheese sauce with a tang to it that makes it a million times better. If you don’t believe me, you can try this recipe out for yourself!
Brussel Sprout Gratin with Dijon Mornay Sauce
about 1.5 pounds of Brussels sprouts, halved with stems cut off
2 Tablespoons butter
2 Tablespoons flour
1.5 cups milk
1 cup parmesan cheese, grated
1 cup aged white cheddar cheese
1/2 teaspoon kosher salt
1/4 cup cream cheese
2 tablespoons dijon mustard
black pepper to taste
1.Pre-heat oven to 350 degrees
2. boil a pot of water and blanche brussel sprouts until they turn bright green for about 2 minutes and set aside
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