Creamy Homemade Sauce Mornay
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- 2 Tbsp
- butter, unsalted
- 2 Tbsp
- all purpose flour
- 1 c
- kosher salt
- freshly ground white pepper
- freshly grated nutmeg
- 1/2 c
- gruyere or swiss cheese, shredded
1Melt the butter in a saucepan over low to medium heat. Using a wooden spoon, stir in the flour and mix well. Continuing stirring over low heat for two minutes.
2Using a whisk, and continually whisking, add the milk in small quantities - about two tablespoons at a time. Make sure that you fully incorporate the liquid before adding more - this way you will get a smooth sauce.
3After you've added about half the milk, pour in the rest and give the mixture a good whisking. Continue to heat the sauce on low to medium heat, whisking often. Cook just to below boiling until the mixture thickens.
4Add the cheese about 2 tablespoons at a time, thoroughly incorporating each addtion.
5Remove from heat and whisk in nutmeg, salt and pepper.