Eggless 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)
- ¼ tsp fine salt
- ⅛ tsp white pepper
- pinch of freshly grated nutmeg
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 — this cooks out the raw flour taste.
- 2
Remove the pan from the heat and pour in the milk in a slow, steady stream, whisking vigorously the entire time to prevent lumps. Return the pan to medium heat and continue whisking until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon with a clear line when a finger is drawn through, about 5 to 7 minutes.
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