Red Meat Allergy Friendly Ginger-Lime Mornay Sauce
Total time25 min
Prep time10 min
Cook time15 min
4.9(13)
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Learn more →Ingredients
4 servings
For the Mornay sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 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
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 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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