Classic Mornay Sauce

Classic Mornay Sauce
Classic Mornay Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2 1/2

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 2

    cups warmed milk

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly-ground white pepper

  • 1

    pinch freshly-grated nutmeg (optional)

  • 2

    ounces grated cheese (such as Gruyere)

  • Steamed vegetables for accompaniment (such as broccoli, cauliflower or baby carrots)

Directions

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes. Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days. This recipe yields about 2 cups of sauce.

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