Basic Cheese Sauce

Name: Basic Cheese Sauce (Sauce Momay)
Yield: Makes about 600 ml (1 pint, 2½ cups)
Ingredients: Freshly grated nutmeg; 125 ml (4 fl oz, ½ cup) double cream; 50 g (2 oz, ½ cup) plain flour; 2 egg yolks; 100 g (4 oz, 1 cup) Gruyère, grated; 1 teaspoon Dijon mustard; 1 onion, peeled & studded with 3-4 cloves; 900 ml (1½ pints, 3¾ cups) milk; Salt & freshly ground black pepper; 50 g (2 oz, 4 tablespoons) unsalted butter

Sauce Momay

Preparation info

Makes about
600 ml

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This is a classic white sauce that has been enriched with cream and egg and includes Gruyère cheese.

Ingredients

900 ml (1½ pints, 3¾ cups) milk
1

Sauce
Vegetarian

Method

Put the milk and onion in a pan and bring to the boil, then remove from the heat and leave to stand for 5 minutes. Melt the butter in a separate pan and stir in the flour to make a roux. Cook gently, stirring, for 2-3 minutes.

Remove the onion from the milk and add the milk to the roux a little at a time, stirring constantly. Bring slowly to the boil, then reduce the heat