Bèchamel
Ingredients:
- 50g butter
- 40g all-purpose flour (use rice flour to make 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 them by slowly adding a bit of the hot béchamel sauce. Once tempered, whisk the egg yolk mixture into the sauce.