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Mornay Sauce

Yield 1 1/2 cups (serving size: about 2 1/2 tablespoons)

Ingredients

  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • Dash of freshly ground white pepper
  • Freshly grated nutmeg (optional)
  • 1/2 cup (2 ounces) shredded Gruyère cheese

Nutrition Information

  • calories 67
  • fat 5.2 g
  • satfat 3.1 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 2.9 g
  • carbohydrate 2.3 g
  • fiber 0.0 g
  • cholesterol 16 mg
  • iron 0.1 mg
  • sodium 92 mg
  • calcium 97 mg

How to Make It

  1. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.

  2. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.

  3. Stir in salt, pepper, and nutmeg, if desired.

  4. Wipe pan clean with paper towels. Return sauce to pan, and place over medium-low heat. Add Gruyère cheese, stirring until smooth. Serve immediately.