4 Tablespoons of unsalted butter

1/4 cups all-purpose flour

3 cups milk

salt

cayenne pepper

1 teaspoon nutmeg

2 teaspoons butter

Sauce Mornay

1/2 cup gruyere cheese, grated

1/2 cup parmesan cheese, grated

In a saucepan over low heat, melt the butter, slowly add the flour and stir, making a roux. Cook roux for 1-2 minutes, or until the mixture becomes frothy and a mass of bubbles. Remove from the heat.

 

Add the milk to the roux while whisking well.  Return the saucepan to the heat and bring the mixture to a boil.

 

Season with salt, cayenne pepper and nutmeg.  Cool for 15 minutes, stirring often.

 

Strain the sauce through a fine chinois.  Dot the surface of the sauce with the butter to prevent a skin from forming - the French term for this is tamponner.