The luscious flavor and creamy texture of Mornay Sauce make it a wonderful choice for a variety of recipes, such as seafood or vegetables. Once the sauce is applied to something like vegetables or fish, it is often broiled.
- 4 ounces flour
- 4 ounces butter
- 1/2 gallon milk
- 5 cloves
- 1/2 onion
- 1 bay leaf
- 1/2 pound Gruyere, shredded
- In a heavy-bottomed pot, melt butter. Stir in flour and cook until mixture forms a blond roux.
- In a separate pot, warm the milk. Stud the onion with cloves and add to the milk along with the bay leaf. Discard onion, cloves and bay leaf.
- Whisk milk into the roux. Simmer the mixture, stirring occasionally, until the mixture thickens and the flour taste has been cooked out, about 10 minutes. Strain.
- Stir in Gruyere until well combined.
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