Béchamel, mornay Sauce

Bèchamel

Ingredients:

• 50g butter
• 40g all-purpose flour (use rice flour to have the sauce gluten free)
• 500ml milk
• Salt to taste
• Pepper to taste
• A pinch of nutmeg

Instructions:

• Make the roux: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously to form a smooth paste (roux). Cook for 2-3 minutes to eliminate the raw taste of the flour, but don’t let it brown.
• Add the warm milk all at once. continue to whisk to prevent lumps.
• Simmer: Bring the mixture to a simmer, continuing to whisk until the sauce thickens (about 5-7 minutes).
• Season: Add salt, pepper, and nutmeg. Stir to combine.

Mornay

• Add 200g grated Gruyère: Once the sauce has thickened, remove from heat and gradually stir in the grated cheese until fully melted and incorporated. For a richer sauce, beat 2 egg yolks in a separate bowl, then temper it by slowly adding a bit of the hot béchamel sauce. Once tempered, whisk the egg yolk mixture into the sauce.

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