Classic Mornay Sauce

Name: Classic Mornay Sauce
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Ingredients: 2 1/2 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups warmed milk; 1/4 teaspoon salt; 1/8 teaspoon white pepper; pinch freshly grated nutmeg (optional); 2 ounces grated cheese, such as Gruyere; Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

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Prep Time: 3 minutes

Cook Time: 9 minutes

Total: 12 minutes

Servings: 2

Author : Food Network

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Ingredients

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2 1/2 tablespoons butter3 tablespoons all-purpose flour2 cups warmed milk1/4 teaspoon salt1/8 teaspoon white pepperpinch freshly grated nutmeg (optional)2 ounces grated cheese, such as GruyereSteamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

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Instructions

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Step 1

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.

Step 2

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

Step 3

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.