Classic Mornay Sauce
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 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.
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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