Mornay
Mornay Serves 6-8
Ingredients:
57g (4 TB) unsalted butter
57g (4 TB) all-purpose flour
950mL (4 C) whole milk (warmed)
tt or (1/2 tsp) salt
tt or (1/4 tsp) ground white pepper
A pinch of ground nutmeg (optional, but traditional, freshly ground is preferred!)
100g (1/2 C) grated Gruyère cheese (or Swiss cheese)
100g (1/2 C) grated Parmesan cheese
Instructions:
Melt the Butter
In a medium saucepan, melt the butter over medium heat. Let it melt completely without letting it brown.
Make the Roux
Once the butter is melted, whisk in the flour. Continue to whisk constantly for about 1-2 minutes. This will form a thick paste called a "roux." Don’t let it get too dark; you want to cook it lightly, it should be bubbling and lightly nutty in aroma.
Add the Milk
Gradually pour in the warm milk, a little at a time, while whisking constantly to prevent lumps from forming. Keep stirring until the sauce begins to thicken, about 5-7 minutes.
Season the Sauce
Once the sauce is thickened to your liking, add the salt, pepper, and a pinch of nutmeg if desired. Stir well to combine. Taste and adjust the seasoning as needed to your liking.
Add the Cheese
Reduce the heat to low and add the grated Gruyère and Parmesan cheese. Stir constantly until the cheese melts smoothly into the sauce.
Our Favorite Uses:
Croques Madame
Gratin
Over Vegetables