| Level: | Intermediate |
| Total: | 12 min |
| Prep: | 3 min |
| Cook: | 9 min |
| Yield: | about 2 cups of sauce |
Ingredients
- 2 1/2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups warmed milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- pinch freshly grated nutmeg (optional)
- 2 ounces grated cheese, such as Gruyere
- Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment
Instructions
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
- The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 47 mg |
| Sodium | 300 mg |
Reviews
I found it a bit bland; I added a bit more salt, white pepper, nutmeg, and grayer egg. I will definitely use this recipe again!
Easy and accurate directions. I didn’t have cheese so made the bechamel. It was a little bland, but the nice thing about white sauces is you can add the flavours of your choice, so I chose dill. With a little extra salt and some brine from my pickles, it was zesty and a nice accompaniment for my carrots.