Mornay Sauce
Ingredients
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– ½ cup heavy cream (optional for extra richness)
– ½ teaspoon salt
– ¼ teaspoon white pepper (or black pepper)
– ¼ teaspoon ground nutmeg (optional)
– ½ cup grated Gruyère cheese (or Swiss cheese)
– ¼ cup grated Parmesan cheese
Directions
1. In a saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for about 1 minute, stirring constantly, until slightly golden.
3. Slowly whisk in the milk and heavy cream, stirring until smooth and thickened, about 2-3 minutes.
4. Add salt, white pepper, and nutmeg if using.
5. Reduce heat to low and gradually stir in Gruyère and Parmesan cheese until melted and smooth.
6. Remove from heat and serve immediately.
Storage Information
– Store in an airtight container in the refrigerator for up to 3 days.
– Reheat gently over low heat, adding a splash of milk to maintain a smooth consistency.
Serving Suggestions
– Use as a sauce for baked pasta, lasagna, or mac and cheese.
– Pour over steamed vegetables like cauliflower or asparagus.
– Serve as a topping for grilled chicken, seafood, or eggs.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: About 1 ½ cups
