Julee Rosso, Sheila Lukins

Mornay Sauce

Preparation info
  • About

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

When you want to dress up a fresh head of cauliflower or broccoli spears, call upon this classic cheese sauce. It also makes a superb macaroni and cheese and adds a creamy touch to a broiled fleshy, white fish fillet.

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 3 tablespoons unbleached all-purpose flour</

Method

  1. Melt the butter in a heavy saucepan. Add the flour and cook, stirring, over low heat for 3 minutes. Raise the heat to medium and slowly add the milk, stirring constantly with a wire whisk.
  2. Continue whisking until the sauce begins to thicken, about 3 minutes. Slowly sprinkle in the Gruyère, stirring as you add it. When all the cheese has been added and has melte