Creamy Homemade Sauce Mornay

Name: Creamy Homemade Sauce Mornay
Yield: 1 1/4 cups
Ingredients: 2 Tbsp butter, unsalted; 2 Tbsp all purpose flour; 1 c milk; pinch kosher salt; pinch freshly ground white pepper; pinch freshly grated nutmeg; 1/2 c gruyere or swiss cheese, shredded

By Marsha Gardner
@mrdick1950

Mix this creamy cheese sauce recipe with pasta for a quick macaroni and cheese. Or try it as a topping for steamed vegetables (caulfilower or broccoli are popular candidates), poached fish or chicken.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

1 1/4 cups

Ingredients

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2 Tbsp

butter, unsalted
2 Tbsp

all purpose flour
1 c

milk
pinch

kosher salt
pinch

freshly ground white pepper
pinch

freshly grated nutmeg
1/2 c

gruyere or swiss cheese, shredded

How to Make Creamy Homemade Sauce Mornay

Step-by-Step

Melt 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.
Using 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.
After 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.
Add the cheese about 2 tablespoons at a time, thoroughly incorporating each addtion.
Remove from heat and whisk in nutmeg, salt and pepper.