Classic Mornay Sauce

4.0

(2)

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Prep Time: 3 minutes

Cook Time: 9 minutes

Total: 12 minutes

Servings: 2

Classic Mornay Sauce

Ingredients

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Instructions

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Step 1

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. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Step 2

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

Step 3

The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

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