Description:
The mornay sauce is a variation of the Basic White Sauce.
Ingredients:
Mornay Sauce
(for 1/2 litre)
- 40g (1/4 cup) plane flour
- 40g butter or margarine
- 1 cup milk
- 125 grated cheese
Preparation:
Blend the flour in the melted fat over medium heat until the flour is combined thoroughly with the fat. Gradually stir in the milk; stir until sauce boils and thickens. Reduce heat and simmer further for 3 minutes; season with salt and pepper.
Stir in 125g grated cheese and add a pinch of nutmeg. Stir, off heat, until cheese is melted.
Notes:
Heat the milk before adding to the flour/butter mixture.
