White Sauce & Cheese Sauce (Mornay Sauce)
Print recipe| Serves | 1 cup |
Ingredients
- 1 Tbsp butter
- 3 Tsp all purpose flour
- 1/2 Tsp salt
- 1 cup milk
For Cheese Sauce
- 1/4 cup grated cheddar cheese
For Cheese Sauce (Optional)
- 1/2 Tsp Dijon mustard
Directions
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Melt the butter in a saucepan. When the butter has just foamed, remove it from the burner and add the flour and salt off the heat. When it is stirred together it should form a soft roux. This means that you should be able to draw a line through the mixture and it will not all flow back. If it does, then you need to a tiny bit of flour.  | |
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While still off the stove add a little bit of the milk and stir it. You will see that it looks a little thicker; add a little more milk, stir and then put it back on the burner. Continue to add the milk, gradually, stirring all the while. When it comes to a boil (bubbles braking the surface), let it cook for another minute. Depending on what you are using it for, you might like to add white pepper or if it doesn't matter a nice grinding of black pepper. If all you need is a white sauce then you are done.  | |
| Cheese Sauce | |
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If you are making a cheese sauce, the mustard added to the white sauce will enhance the flavour of the cheese. Then add the cheese, give it a little mix and then take it off the heat and cover it. In about five minutes, the cheese will have melted.  | |
| Cheese Sauce or Mornay Sauce is lovely on freshly cooked vegetables! | |