Mornay Sauce

• 1 oz [30 g] butter
• 1 oz [30

In a medium saucepan, melt the butter over medium heat. Add the flour and stir to make a thick paste (roux). Cook the roux until it is golden and smells nutty, about 2 minutes.

Add in the milk in a steady stream, whisking the entire time. Stir continuously until the sauce bubbles and thickens, about 5 minutes. Lower the heat to low, add the cheeses and mustard, and stir until well melte