Mornay Sauce (Bechamel with Cheese

By á-7198

Ingredients

• Mornay Sauce (Bechamel with Cheese):
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk, warmed
• 1 teaspoon kosher salt
• Pinch grated nutmeg
• 3 ounces grated yellow American cheese

Preparation

Step 1

In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.