Classic Mornay Sauce

Recipe Ingredients

2 1/2 tablespoons	37ml	Butter
3 tablespoons	45ml	All-purpose flour
2 cups	474ml	Warmed milk
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Freshly-grated nutmeg - (optional)
2 oz	56g	Grated cheese
		= (such as Gruyere)
		Steamed vegetables - for accompaniment
		= (such as broccoli, cauliflower or
		Baby carrots)

Recipe Instructions

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

This recipe yields about 2 cups of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D19) - from the TV FOOD NETWORK

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