- 1
Ingredients
- Milk 1 gallon
- Onion piquet 1 each
- Butter clarified 6 ounces
- Flour all-purpose, sifted 6 ounces
- Salt & pepper to taste
- Nutmeg 1/8 teaspoon
Preparation
Step 1
1 Gather all the ingredients and equipment.
2 In a saucepan, heat the milk with the onion piquet, and simmer for 10 minutes.
3 In another saucepan, heat the clarified butter over moderate heat.
4 Gradually add flour to the butter to make a roux. Using a wooden spoon, mix thoroughly, and cook it approximately 5 to 6 minutes to make a white roux. Remove from the heat, and cool slightly.
5 Remove the onion piquet from the milk.
6 Temper the milk into the roux by gradually adding the hot milk, whisking constantly. Heat to a boil; reduce to a simmer. Simmer until the proper quality factors of the sauce are achieved.
7 Season to taste with the salt, pepper, and nutmeg
8 Strain through a fine chinois into a suitable container.
Add garted parmes and gruyere for Mornay sauce