Mornay

← sauces
From the kitchen of Erik Wingren
6 oz cheese
1.5 c half and half
1.5tsp potato starch
2 Tbsp butter
1ish clove of garlic (i used 5 cloves, but they were tiny)
For cheese I used:
4oz of manchego
2oz of not parm and fontina

In a medium saucepan, cook garlic in butter until translucent. Add potato starch, stir until one consistency, add half and half, heat until thick. Add cheeses a little at a time stirring to combine. Serve over shrimp omelette.