This cheesy sauce is a great base for gratin dishes, macaroni and cheese, and rich soups, like a jazzed-up roux (pronounced "roo").
Serves: serves 2
- 2 tbsp butter
- 2 tbsp flour
- 11/4 cups milk, heated
- salt and white pepper
- 2 oz (60 g) hard, strongly flavored cheese, such as Cheddar, grated
- a pinch of crushed dried chili pepper
- a good pinch of nutmeg
- Melt the butter in a saucepan over medium-low heat.
- Stir in the flour and add the hot milk a little at a time, stirring to keep the sauce smooth.
- Season with salt and pepper, add the cheese, chili pepper, and nutmeg, and cook over the lowest possible heat for 5 minutes.
- This simple sauce is the basis for delicious gratin dishes. Vegetables lend themselves well to the Sauce Mornay treatment-zucchini, cauliflower, broccoli, and young turnips can be cooked until just tender, then transferred to an ovenproof dish, covered in Sauce Mornay, and topped with grated cheese. Five minutes in a hot oven produces a delicious dish with a golden-brown topping.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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