Mornay Sauce

  • Level: Easy
  • Yield: 2 cups
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3 tablespoons butter

3 tablespoons flour

2 cups milk


Freshly ground white pepper

Pinch of nutmeg

1/2 cup grated Parmigiano-Reggiano cheese


  1. In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot
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