Mornay sauce (French cheesy white sauce)
Make Béchamel sauce, stir in cheese until melted, and season. Mornay sauce is great with pasta but it can also be used as a dip.
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups full-fat milk
- 1 cup shredded Gruyère
- salt to taste
- pepper to taste
- 1 pinch grated nutmeg
Instructions
- In a saucepan, melt the butter.
- Add the flour, all at once.
- Stir the butter and flour mixture until smooth.
- Cook over medium heat, stirring occasionally, for five minutes to make a blonde roux.
- Pour the milk in a thin stream, mixing as you pour.
- Keep pouring the milk, and stirring, until all the milk has been fully incorpotated.
- Off the heat, stir in the shredded Gruyère until melted.
- Season the Mornay sauce with nutmeg, salt and pepper.