Classic Mornay Sauce
Servings: 2 cups
Source:
Emeril Lagasse, 2003
Ingredients
2½ tablespoons butter
3 ablespoons flour
2 cups milk, warmed
⅛ teaspoon white pepper
1/16 teaspoon nutmeg, freshly grated
2 ounces gruyere, grated
Directions
In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring
constantly, until