Sauce: Mornay

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 4 tbsp (59.15 mL) unsalted butter
- 1/4 cup (59.15 mL) bleached all-purpose flour
- Salt and ground white pepper, to taste
- 1 pinch grated nutmeg
- 2 1/2 cups (591.47 mL) milk
- 1/2 cup (118.29 mL) freshly grated Parmigiano-Reggiano

Instructions

1. Melt butter over medium heat; stir in flour, salt, pepper and nutmeg. Stir for 2 minutes.
2. Gradually whisk in milk. Bring to boiling, lower to medium-low, and stir about 4 minutes until spoon-coating.
3. Stir in cheese until melted, remove from heat and serve warm.

Metric volumes are rounded US-volume conversions, not ingredient weights. No quantities were scaled.

Yield: About 2 1/2 cups (591.47 mL)

Source: Adapted from Emeril Lagasse, Emerils.com, Emeril's TV Dinners.
https://www.emerils.com/123071/mornay-sauce