Pescatarian Classic Mornay Sauce
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 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)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp freshly grated nutmeg
- ¼ tsp salt, or to taste
- ⅛ tsp white pepper
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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