Mornay Sauce
Instructions:
- 3 Tablespoon Butter
- 3 Tablespoon Flour
- 2 Cup Milk
- Salt; to taste
- Freshly−ground white pepper; to taste
- 1 Pinch Nutmeg
- 1/2 Cup Grated Parmigiano−Reggiano cheese
- In a medium saucepan, over medium heat, melt the butter.
- Stir in the flour and cook for 2 minutes.
- Whisk in the milk, 1/2 cup at a time.
- Season with salt, pepper and nutmeg.
- Cook, stirring constantly for 4 to 6 minutes.
- Remove from the heat and whisk in the cheese. Serve hot.
- This recipe yields 2 cups of sauce.