Skip to main content

Making a cheese sauce requires adding grated cheese to a béchamel sauce. This makes what is called a Mornay sauce. Enjoy over seasonal vegetables or use to make macaroni and cheese.

Servings: 2 cups

Ingredients

2 tablespoons butter

2 tablespoons flour

1-1/2 cups 2% milk

1 teaspoon Dijon mustard

1 cup shredded Gruyere or Emmantal cheese

nutmeg

salt and pepper

Method

Place saucepan on stove over medium-low heat. Add butter and melt until foaming subsides. Add flour to make a roux. Stir constantly (so it doesn't burn) for about two to three minutes to cook the flour.

Pull the saucepan off the heat and allow to cool slightly. Pour in milk. Return pot to medium heat and bring to a simmer. Stir or whisk constantly until the sauce thickens and is very smooth. It should be just a bit thinner than the consistency you want for your cheese sauce. Add more milk if it is too thick.

Stir in the nutmeg and Dijon mustard.

Remove from heat and stir in the grated cheese until smooth.

Report an error
About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨