Sauce Mornay

Ingredients

For 4 servings

• •70 g 70 g Butter
• •70 g 70 g Flour
• •1 l 1 l Milk
• •2 2 Egg yellow(s)
• •100 g 100 g Grated crane
• •1 1 strand(s) Thyme
• •1 1 Laurier sheet
• •1 1 pinch(s) Grated nutmeg
• •Cayenne pepper
• •Salt

Method

1. 1.Boil the milk with thyme and laurel. Melt the butter in a medium-sized, thick-bottom pan over very low heat and incorporate the flour.
2. 2.Cook 4 to 5 minutes, continuing to stir with the wooden spatula, to avoid lumps.
3. 3.Let the reds cool, then, out of the heat, pour over the boiling milk. Mix with a sauce whip until you get a very smooth sauce.
4. 4.Then cook, over medium heat, for about ten minutes, not forgetting to stir often enough.
5. 5.Add 2 egg yolks and 100 g of grated cheese to this béchamel.
6. 6.Salt, pepper, add 1 pinch of nutmeg.