Mornay Sauce

Remove the skin from the onion and chop it very finely. Melt the butter in a saucepan and sauté the onion until translucent. Add the flour, stirring vigorously, and extinguish with lukewarm clear soup. As soon as the liquid is absorbed, leisurely mix in the whipped cream and then the cheese. Season to taste with salt and freshly ground pepper. Remove from heat and let steep for a few more minutes, pass through a sieve and reheat before serving.

Tips: There are likewise ready-made Béchamel sauce, by which one the

classic form) can also be taken whole milk. There are also many other cheeses that can be used to give the sauce a different flavor.

The sauce goes well with kohlrabi, cauliflower, leek, salsify, asparagus and spinach.

Preparation time: 15 min.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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