Today we start a new series on the Mother Sauces, starting with béchamel. This white sauce begins with a light roux and then enriched with infused milk. We then we turn this béchamel into a mornay sauce by adding in two different cheeses. The "thermidor" all comes together with the meat and and season panko under the broiler.

Ingredients:
Bechamel Sauce/Mornay sauce
• 500 g Milk
• 50 g butter
• 50 g Flour
• 0.5g nutmeg
• 25 g onion
• 1 t Dijon Mustard
• 40 g Gruyere cheese
• 20 g Parmesan cheese
Lobster Thermidor
Ingredients 2 to 4 portion
• 2 Lobsters
• 500 g Mornay Sauce
• 100 g quarter mushroom
• 30 g shallots
• 1 garlic clove
• 30 mL Sherry or cognac
• 1 C Panko
• 1 T Parsley
• 1 T Olive oil
• 1 T Butter
• 10 g parmesan cheese
• lemon juice to finish "

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