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Instructions |
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BECHAMEL SAUCE - On very low heat melt butter. Add
flour to form a paste (roux), whisking constantly.
Let cook about a minute then slowly whisk in milk.
Quickly bring to a boil and immediately return to
low for a minute or two, Never stop whisking.
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MORNAY SAUCE - Prepare Bechamel as above. Remove
from heat and whisk in Gruyere in batches until
smooth.
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For either sauce taste and incorporate desired
amount of spices.
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TIP- To thin sauce, add a little splash of milk if needed.
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| Serving
Suggestions |
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Serve over veg, eggs, seafood, chicken, etc.
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Originally Submitted
10/15/2020
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 BECHAMEL and MORNAY SAUCES Recipe "Pin It")
