Mornay Sauce
Whether you are making macaroni and cheese, croque-monsieur, or a vegetable gratin, using locally sourced Idaho ingredients in your Mornay sauce can add a touch of regional flavor and quality to your dish. Idaho is known for its high-quality and nutritious dairy and flour products, and using locally sourced milk and cheese can make a big difference in the flavor and quality of Mornay sauce. This classic French sauce is rich, creamy, and versatile. It is made with a combination of béchamel sauce and cheese, and can be used as a base for a wide range of dishes. However, what makes this sauce even more special is when it is made with local Idaho ingredients.
Categorized: Side Dishes
Ingredients
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Pinch of ground nutmeg
- 1 cup grated Gruyere cheese
Featured Idaho Produce
Steps
Melt the butter in a saucepan over medium heat.
Add the flour and whisk constantly for 1-2 minutes until the mixture is smooth and bubbly.
Slowly add the milk, whisking constantly to prevent lumps from forming.
Add the salt, white pepper, and nutmeg and continue to cook the sauce for about 5 minutes, stirring occasionally, until it has thickened and coats the back of a spoon.
Add the grated Gruyere cheese to the sauce and stir until the cheese has melted and the sauce is smooth.
Taste the sauce and adjust the seasoning as needed with additional salt, pepper, or nutmeg.
