Mornay Sauce

By Grandmax4

Named after the Duke of Mornay this is a great sauce to serve over Florentine Eggs at brunch or any light dish.

Ingredients

• 2 1/2 tbsp. unsalted butter
• 1 1/2 tbsp. unbleached allpurpose
• flour
• 1 cup skim milk, heated
• 1 oz Gruyère cheese, coarsely
• grated
• pinch of nutmeg

Preparation

Step 1

1. Melt 1 ½ tablespoons of butter in a small pan on medium
heat, add the flour to make a roux, whisking constantly
for one minute until the mixture is yellow and frothy.

2. Slowly whisk in the warm milk and continue to whisk
until the sauce thickens and comes to a boil, in 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. Add cheese and season with salt and pepper,
adding a pinch of nutmeg if you wish.