Mornay Sauce

Summary

Ingredients

• 25 g butter
• 30 grams flour
• 500 ml milk
• Salt, pepper, nutmeg
• 1 egg (s), including the yolk
• 100 ml cream
• 30 g cheese (hard cheese), freshly rated
• 2 tablespoon whipped cream

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Instructions

1. Melt the butter, sprinkle with flour and sweat while stirring for 2-3 minutes. Slowly add the milk and stir until smooth with the whisk. Season with salt, pepper and nutmeg and simmer gently for 20 minutes while stirring.
2. Whisk the egg yolks with the cream and add them to the sauce. Bring to the boil again while stirring.
3. Then spread the sauce through a fine sieve to remove any lumps and then carefully heat it up again.
4. Sprinkle in the grated hard cheese and let it melt while stirring.
5. Finally fold in 2 tablespoons of whipped cream.
6. Very good with vegetable casseroles and also with potato gratin with boiled potatoes.