Creamy Homemade Sauce Mornay

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 vote

Comments:

1 Comment

Serves:

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

Step-By-Step

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.

See Recipe Card