Mornay Sauce
Mornay Sauce is classic sauce–created in France in the 19th Century–that is made from a base of Béchamel sauce and the addition of grated Gruyère cheese. It is often served with seafood, vegetables, pastas, and casseroles, or as the topping of "Croque Monsieur" or "Croque Madame" sandwiches. The sauce can be made in advance, but if it has been cooled down be sure to warm it up slowly to avoid burning.
Add <quantity>50<unit>g</unit></quantity> of unsalted butter to a pot over low heat and melt until foamy
Add <quantity>50<unit>g</unit></quantity> of all-purpose flour
Whisk until combined
Add <quantity>400<unit>ml</unit></quantity> of whole milk and whisk until combined
Grate some nutmeg to taste
Season with ground black pepper to taste
Add a pinch of salt to taste
Mix well and simmer on low heat until it thickens
Remove from heat and strain it into another saucepan
Put the sauce back on low heat, and add <quantity>100<unit>g</unit></quantity> of grated gruyère cheese
Whisk to incorporate the cheese
Crack <quantity>2</quantity> eggs on a bowl, and separate the yolks from the whites
Remove sauce from heat. Add in the egg yolks while whisking until combined
Put the sauce back on low heat. Continue to whisk until achieving a creamy consistency
When it coates the back of a spoon, the Mornay Sauce is ready
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