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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Mornay Sauce
Yield: 2 Cups
2 1/2 Tbsp. Butter
3 Tbsp. Flour
2 cups Milk, warmed
1/2 tsp. Nutmeg, grated
2 ounces grated cheese, such as Gruyere
1 oz. Parmesan Cheese, shredded
In
a medium saucepan melt the butter over medium-high heat. Add the flour
and cook, stirring constantly, until the roux is pale yellow and
frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in
the milk and continue to whisk until the sauce thickens and comes to a
boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with
the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes.
Stir in the cheese and whisk until melted. If the sauce seems to thick,
thin with a little milk.
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