Mornay Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 ounces clarified butter
• 2 ounces bread flour
• 4 cups milk
• 1/2 small onion, peeled
• 1 whole clove
• 1/2 small bay leaf
• salt
• nutmeg
• pepper
• 4 ounces grated gruyere cheese
• 2 ounces parmesan cheese (freshly grated)
• 2 ounces raw butter
• hot milk or appropriate stock

Recipe

• 1 make a bechamel sauce as follows: heat clarified butter in medium size saucepan.
• 2 whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• 3 cool slightly.
• 4 in another saucepan, scald the milk.
• 5 gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• 6 bring sauce to a boil, stirring constantly.
• 7 reduce heat to a simmer.
• 8 stick the bay leaf to the onion with the clove.
• 9 place onion in sauce.
• 10 simmer at least 15 minutes stirring occasionally.
• 11 season very lightly with salt, nutmeg and pepper.
• 12 strain through a china cap.
• 13 place plastic wrap on sauce to prevent formation of skin.
• 14 cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• 15 to 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
• 16 remove from heat and gently stir in the 2 oz raw butter.
• 17 thin out with the hot milk or stock appropriate to the dish being served if necessary.