MORNAY SAUCE

Ingredients 

Bechamel sauce                                 1liter
Gruyere, grated                                  60 gm
Parmesan, grated                               60gm
Heavy cream                                     60gm
Slat & Pepper                                    to taste

Technique of Production

1. Bring the bechamel to boil in the pot.
2. Add gruyere and parmesan to the bechamel slowly. Simmer sauce until cheese is melted.
3. Temper the heavy cream and lier the sauce
4. Season with salt and pepper. 

(source; al, M. S. (2012). Culinary Arts 1. Kuala Lumpur: UiTM Press, UiTM 2010.)