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20
February
Mornay Sauce
Mornay Sauce
Ingredients
- 55g Unsalted Butter
- 55g Plain Flour
- 600ml Milk
- ¼Onion
- 1 Clove
- 1 Bay Leaf
- 70g Grated Parmesan
- 70g Gruyère (grated)
- pinch Grated Nutmeg
- 15g Unsalted Butter
Directions
1. | Stick the bay leaf to the onion using the clove. Place in a saucepan with the milk and bring to a gentle simmer for 5-10 minutes. Allow to cool and infuse. |
2. | Strain the milk into a jug and place to one side |
3. | In the same pan, melt the butter, and sprinkle in the flour. Using a whisk keep stirring for a few minutes to cook the flour |
4. | Take the roux off the heat, and add a third of the milk stirring the mixture until no lumps remain |
5. | Repeat for the other two thirds of milk |
6. | Once the milk is fully incorporated, place back on the heat and simmer for 5 minutes stirring so as not form any lumps |
7. | Once the mixture has thickened and is smooth and glossy, take off the heat and season taste with salt and white pepper |
8. | Stir in the cheese until completely melted |
9. | Add in the extra butter and season with a pinch of grated nutmeg |