GERD Friendly Classic Mornay Sauce
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~1 1/2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- 2 oz gruyère cheese, finely grated (about ½ cup)
- 1 oz parmesan cheese, finely grated (about ¼ cup)
- ¼ tsp freshly grated nutmeg
- ¼ tsp salt, or to taste
- ⅛ tsp white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy but not browned. Add the flour all at once and whisk constantly for 1 to 2 minutes, until the mixture smells faintly nutty and turns a pale ivory color.
- 2
Remove the pan from the heat and pour in about ½ cup of the milk, whisking vigorously until smooth and no lumps remain. Return the pan to medium heat and add the remaining milk in a steady stream, whisking continuously.
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