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Louisville hot brown

johnb | Feb 3, 200401:39 PM

Could anyone please let me know what variety of cheese sauce may be used on an "authentic" Louisville hot brown. My impression is it should be a mornay sauce which traditionally would be basically white, made with Gruyere and/or parmesan etc. Could a cheddar-based sauce qualify, as in the sort of thing used for welsh rabbit (rarebit)?

I know the one I had a Lynn's recently was white.

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