Equipment
Ingredients
Roux Base
- 40 g unsalted butter, cubed
- 40 g all-purpose flour
Dairy
- 400 ml whole milk, cold
Cheese and Seasonings
- 80 g gruyere cheese, freshly grated
- 40 g parmesan-style cheese, freshly grated
- 1 g ground nutmeg
- fine sea salt
- white pepper
Nutrition (per serving)
Method
Place the saucepan over medium heat and add the butter, allowing it to melt completely without browning.
Add the flour to the melted butter and whisk continuously for 1 to 2 minutes until it smells lightly toasted but remains pale, creating a white roux.
Pour in the cold milk in a slow, steady stream while whisking vigorously to incorporate the roux and prevent lumps from forming.
Bring the mixture to a gentle simmer around 90C or 195F. Cook for 4 to 5 minutes, whisking frequently, until the sauce thickens enough to heavily coat the wires of your whisk.
Remove the saucepan from the heat completely. Add the grated Gruyere and Parmesan cheeses in small handfuls, stirring gently until completely melted and the sauce is perfectly smooth.
Stir in the ground nutmeg, salt, and white pepper. Taste and adjust the seasoning as necessary.
Chef's Notes
- Always grate your own cheese from a fresh block. Pre-grated cheeses are coated in starches and anti-caking agents that will make your velvety sauce feel grainy.
- Using cold milk into a hot roux is a classic culinary school technique. The temperature difference prevents the flour starches from swelling too rapidly, which is the primary cause of lumpy bechamel.
- White pepper is traditional in white sauces purely for aesthetic reasons to avoid black specks. If you do not mind the visual difference, freshly ground black pepper offers a superior, more robust flavor.
- If using this sauce for a baked macaroni and cheese, you want the Mornay to be slightly looser than you think it should be, as the pasta will continue to absorb moisture as it bakes.
Storage
Refrigerator: 3 days — Press plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
Freezer: 1 month — Texture may become grainy upon thawing. Reheat gently and blend with an immersion blender to restore smoothness.
Reheating: Reheat gently on the stovetop over low heat, whisking constantly. Add a splash of milk if the sauce has thickened too much.
