4.5
(2)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Heat a medium sized saucepan over medium-high heat and when hot, add the butter. When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour to turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.
Step 2
Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil and immediately lower the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
Step 3
Remove the pan from the heat and add the nutmeg, season with salt & pepper and stir. You now have a bechamel sauce.
Step 4
Still off heat, add the grated cheese and whisk until all the cheese melts into the sauce. It should be thick and smooth.
Step 5
Taste and adjust seasoning with salt & pepper and you now have Mornay sauce.
Your folders
foodnetwork.com
Your folders
meilleurduchef.com
5.0
(6)
Your folders
allrecipes.com
4.5
(101)
20 minutes
Your folders
en.wikipedia.org
Your folders
wikiwand.com
Your folders
foodnetwork.com
4.0
(2)
9 minutes
Your folders
cooking.nytimes.com
4.0
(57)
Your folders
bestrecipes.com.au
4.6
(30)
45 minutes
Your folders
womensweeklyfood.com.au
50 minutes
Your folders
taste.com.au
15 minutes
Your folders
taste.com.au
4.4
(55)
30 minutes
Your folders
ricette.giallozafferano.it
4.9
(14)
15 minutes
Your folders
cucchiaio.it
4.0
(8)
25 minutes
Your folders
olivemagazine.com
Your folders
cookidoo.com.au
45 minutes
Your folders
foodandwine.com
4.0
(3.6k)
Your folders
taste.com.au
100 minutes
Your folders
southernliving.com
Your folders
taste.com.au
4.1
(7)
20 minutes