Shellfish Mornay Sauce

Ingredients:
2 tablespoons FIVE STAR SHELLFISH STOCK
4 cups prepared FIVE STAR CHARDONNAY CREAM SAUCE
1 cup shredded Gruyere cheese
¼ cup unsalted butter, chilled and diced
4 each egg yolks Pinch of cayenne pepper

Directions:
Combine SHELLFISH STOCK and prepared CHARDONNAY CREAM SAUCE
in a saucepan. Bring to a boil while whisking often. Over low heat, whisk in the
shredded cheese until melted. Remove from heat and whisk in the butter then the
egg yolks. Cover and keep warm (Do not boil!) for immediate use or chill and
reheat slowly when needed. 

This recipe produces approximately 16 - 2 ounce portions.