Cheese Sauce (Mornay)

This is an American version of Mornay Sauce. It's quick, simple and tasty.

Now, if you want to make a simple Mornay Sauce, just substitute both cheeses for Gruyere cheese and add a dash of nutmeg. Take it to the very pinnacle of Mornay heaven by also using 50/50 milk and cream which you first infuse with a clove-studded onion and a bay leaf. That got complicated very quickly, didn't it?

Ingredients

• 2 Tbsp Butter
• 2 Tbsp Flour, plain
• 1 cup Milk
• 60g shredded Cheddar cheese
• 1 Tbsp Parmigiano Reggiano or, Pecorino Romano
• 1 pinch Salt and freshly ground Black Pepper

Method

1. Melt butter in a saucepan over medium heat, add flour and whisk continuously until mixture turns golden and forms a smooth paste (about 1 minute or a minute and a half). Do not allow to burn.
2. Add milk in a steady stream while stirring continuously with a wooden spoon until mixture thickens, about 4 to 5 minutes.
3. Off heat, add the cheeses and stir until melted. Season with salt and pepper.