A French Mother Sauce | Sauce Bechamel to Sauce Mornay | Ending with an easy Mac & Cheese!

Thank you all for checking out this episode!
In this episode, I will show you the next Mother Sauce in the French Culinary Repertoire. This is the easiest of the Mother Sauces. Basic knowledge is needed. Minimal ingredients needed: Milk, bay leaf, clove, onion, some roux made of flour and butter and about an hour of your time.
From Bechamel sauce we will get into proper Sauce Mornay, adding Gruyere Cheese to make the Mornay. Then from there is my sons dinner Mac & Cheese -a la Francaise.
Upcoming Episodes on "A cut Above Recipes"
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Stocks, Soups, and Sauces
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Pheasant Parmesan over Linguini
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