Mornay Sauce Recipe

Heat a medium-sized saucepan over medium-high heat, and when hot, add the butter.When the butter melts, add the flour and start whisking. You want to be careful not to let the butter burn or the flour turn brown. It's only going to take a minute to a minute and a half for the roux to start turning a pale yellow.

Slowly add the milk in a stream while constantly whisking and whisking some more. Bring the sauce to a boil, immediately lower the heat to a simmer, and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.

Remove the pan from the heat and add the nutmeg; season with salt & pepper and stir. You now have a bechamel sauce.

Off heat, add the grated cheese, and whisk until all the cheese melts into the sauce. It should be thick and smooth.

Taste and adjust the seasoning with salt & pepper, and you now have Mornay sauce.