Rye Free Mornay Sauce

Total time20 min

Prep time5 min

Cook time15 min

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Ingredients

4 servings

2 tbsp unsalted butter
2 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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