Classic Mornay Sauce

Ingredients:

• 2.5 tbsp butter
• 3 tbsp. premium flour
• 2 cups of warm milk
• 1/4 teaspoon salt
• 1/8 tsp white pepper
• A pinch of freshly grated nutmeg (optional)
• 60 gr. grated cheese, such as Gruyere
• Steamed vegetables such as broccoli, cauliflower or small carrots, for serving

Preparation:

1. In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux turns pale yellow and foamy, about 1 minute. Do not allow the roux to darken.
2. Slowly whisk in the milk and continue whisking until the sauce thickens and comes to a boil, about 2-3 minutes. Reduce the heat, season the sauce with salt and pepper, and sprinkle with nutmeg. Let it simmer for 2-3 minutes. You now have a béchamel sauce that can be used in many dishes.
3. Add the cheese and stir until completely melted. If the sauce seems thick, thin it with a little milk.
4. Now your sauce is called mornay. Pour it over the cooked vegetables and serve immediately. If you're not using it right away, refrigerate it, covering the surface with plastic wrap. It will keep for several days.
   Exit: 2 tbsp.