Ingredients
- 1 L milk
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) flour
- 150 g (approx. 1 1/2 cups) grated cheese (Gruyère, Emmental or Cheddar)
- 2 egg yolks
- 50 ml (1/4 cup) 35% or 15% cooking cream
- Salt, pepper and nutmeg to taste
Preparation
First prepare a béchamel sauce by melting the butter in a saucepan over medium heat. Add the flour and mix to form a white roux. Gradually whisk in the milk until thickened. Remove from the heat, then add the grated cheese and stir until it melts completely. Add the egg yolks and cream, mixing well. Season with salt, pepper and a pinch of nutmeg.
Mornay sauce is perfect for gratinating vegetables, pasta or fish.
