Gluten Free Mornay Sauce

Total time20 min

Prep time5 min

Cook time15 min

Silky and rich, this classic sauce builds its body with a butter-based roux before whole milk is whisked in slow and steady until it turns glossy and thick enough to coat the back of a spoon. Freshly grated Gruyère and Parmesan melt in a handful at a time, giving the sauce that deep, nutty, savory pull that makes it so craveable over vegetables, pasta, or a golden gratin. A touch of white pepper and freshly grated nutmeg round out the flavor without overpowering the cheese. It's a great option to keep in your gluten free kitchen whenever you want a French-bistro finish on a weeknight dish. Press plastic wrap right on the surface if you're not using it right away, and it'll hold its silky texture until you're ready to spoon it on.

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Ingredients

4 servings

2 tbsp unsalted butter
2 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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