Mornay Sauce

 

This rich mornay sauce is the secret to a irresistible Croque-Madame, a twist on a grilled ham and cheese sandwich. Top with an egg for the ultimate brunch dish.

Yield:

Makes about 1 cup

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Ingredients

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole or 2% reduced-fat milk
1/8 teaspoon salt
Pinch of freshly ground pepper
Freshly grated nutmeg, to taste
1/2 cup coarsely grated Gruyère or Comté cheese (about 4 ounces)

Preparation

Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in flour, and cook, stirring constantly, about 1 minute. (Do not let mixture brown.) Add milk, whisking constantly. Bring to a low boil, and cook, stirring constantly, about 2 minutes more. Season with salt, pepper, and nutmeg. Remove from heat, and stir in cheese. Use immediately.

Note:

Kim Sunée,

January 2008