Low FODMAP Ginger-Lime Mornay Sauce

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

For the Mornay sauce

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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2 tbsp all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
1 ½ cups whole milk
1 tbsp fresh ginger, peeled and finely grated
1 tsp lime zest, finely grated (from about 1 lime)
1 tbsp fresh lime juice
½ cup gruyère cheese, finely shredded
2 tbsp parmesan cheese, finely grated
¼ tsp fine salt, plus more to taste
⅛ tsp white pepper
pinch of ground nutmeg

Instructions

1
Warm the milk in a small saucepan over medium-low heat until steaming and small bubbles appear at the edges, about 3–4 minutes. Remove from heat and set aside.
2
Melt the butter in a medium saucepan over medium heat until foamy. Add the flour and whisk constantly for 1–2 minutes, until the roux turns pale golden and smells faintly nutty.

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