Mornay sauce

Posted by francis keyser Friday, March 20, 2009
Ingredients:
5 tbsp butter
1/4 cup flour
4 cups whole milk
1-2 tsp salt
pinch or two of nutmeg
pinch essence
couple cracks of pepper
1/2 cup Parmesan (I like to use Parmesan reggiano sometimes)
1/2 cup Gruyere cheese (I like to use a mix of white Cheddar and mozzarella sometimes)

Melt butter in a large sauce pan over medium heat. Whisk in flour until smooth. Stir often for 6-8 minutes until you have a light golden color.

Increase heat to medium high and slowly whisk in milk until thickening into a roux. Bring to a light simmer and then reduce heat to medium low letting simmer 15-20 minutes until smooth feeling on your tongue. Season and add cheeses during last 2 minutes of simmering.

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