Red Meat Allergy Friendly Mornay Sauce

Total time20 min

Prep time5 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

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
See all
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 tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!