Alastair
“Now we move on to making our mornay sauce. Now, the mornay sauce is simply béchamel sauce with grated cheese. Parmesan, and Gruyère, but you can use just about any cheese for this sauce. Over a medium heat, melt the butter,” Isabelle instructed. I peeked over at Jacob and smiled. The man was on edge and while I knew it was my own fault, it was cute how he scrunched his nose in concentration. It was sweet that he kept looking over at me to make sure I was enjoying myself. And I was. I hadn’t made this dish before, but it wasn’t all that hard and not that much different from a classical lasagna. Still, Isabelle was a great teacher and while she talked more than she had to, it was nice to get a bit of history or explanation while we cooked. “And here is a fun fact about béchamel sa
