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Mornay Sauce
Preparation info
- About
2 cups
- Difficulty
Easy
Appears in
By Sheila Lukins and Julee Rosso
Published 1989
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 3 tablespoons
Method
- 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.
- 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
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