Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Mornay sauce builds on the classic French bechamel sauce, add Gruyere and Parmesan cheeses to make the perfect dipping sauce.
- 1 1/4 cup whole milk
- 1/2 large white or yellow onion peeled and sliced in half
- 2 bay leaf
- 4 cloves
- Pinch ground nutmeg
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp Gruyere cheese
- 2 tbsp Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp white pepper
Use the cloves to attach the bay leaves to the cut side of the onion halves
Combine the milk with onion, bay leaf and cloves in a small sauce pan
Simmer for 15 minutes, uncovered
Discard the onion, bay leaf and cloves.
Meanwhile, in a sauce pan, over medium heat, melt the butter
Stir in the flour
Cook, uncovered, stirring frequently, with a wooden spoon
Cook for about 3 minutes, until starts to thicken slightly
Remove from heat.
Slowly whisk in the warm milk and return the saucepan to the heat.
Bring the sauce slowly to a simmer, whisking constantly.
Keep over low heat, do not let boil, for about 8 minutes.
Add the cheeses and stir just until melted.
Add salt and white pepper.
Bring to just a simmer for 1 minute.
Remove from heat and serve.