What’s even better than a classic French bechamel? When you add cheese to it and make a creamy mornay sauce instead.
- 2 1/2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1/4 tsp salt
- 1/8 tsp white pepper
- 2 oz grated Gruyere cheese (or cheddar)
- Melt butter in a medium saucepan over medium-high heat. Once melted, whisk in flour to make a roux. Continue to whisk the mixture until the roux is pale yellow and frothy, about 1 minute. Don’t let the roux brown.
- Slowly pour in the milk, whisking constantly. Continue to cook, whisking throughout, until the sauce thickens and is boiling, about 2 minutes.
- Reduce heat to a simmer. Stir in salt and pepper. Simmer for about 2-3 minutes, stirring frequently. At this point, you have made a bechamel.
- Stir in cheese and whisk until it is completely melted.
- Serve immediately.
- If not using immediately, cool and cover the surface with plastic wrap for storage. Refrigerate for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: French
Keywords: mornay sauce, cheese sauce, gruyere, cheddar, French