Classic Mornay Sauce

1. 1

   In a medium saucepan melt the butter over medium-high heat.

2. 2

   Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute.

3. 3

   Do not allow the roux to brown.

4. 4

   Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.

5. 5

   Reduce the heat to a simmer and season with the salt, pepper and nutmeg.

6. 6

   Allow to simmer for 2 to 3 minutes.

7. 7

   This is now called a bechamel sauce, and may be used as is to top any number of dishes.

8. 8

   Stir in the cheese and whisk until melted.

9. 9

   If the sauce seems to thick, thin with a little milk.

10. 10

    The sauce is now called a Mornay Sauce.

11. 11

    Pour over steamed vegetables and serve immediately.

12. 12

    If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.