How To Make Mornay Sauce

Now, what I have got here in a stainless steel saucepan is 500 ml of milk, and I have just almost got that to a boil. And what we are going to do is we are going to add the butter to the flour, I am going to make what we call a mayonnaise, we are going to make a paste. So, we are just going to give a very little mix there like this, so now that just makes a nice paste.

And what we are going to do is add that to our warm milk. Because we have got a stainless steel pan means we can whisk in it. So, we're going to make that nice and smooth.

Here, you can move it over time as the temperature climbs up its going to just gradually start to thicken the starch and the flour there. We just need to make sure that we cook that flour, don't want the little grainy bits of it to taste on your pallet. By now, it started to thicken, so just turn the heat down slightly.

Always have a little taste of it just to make sure that it is nice and smooth rolls of the pallet. And you haven't got that grainy stuff in there, alright, that would do now, move any sauce. Consistency is everything so you have got nice running consistency now.

And now, what we are going to do is take a good amount of the cheese so I am going to put two big tablespoons in there, a bit extra, and then we are just going to drop one egg yolk in as well. Now, the cheese we put in is nearly salty, anyway, so we don't need any more salt in there. Put little bit of ground white pepper in.

Just roll that in. Right, I have got fine sniff here staying in a steel bowl and while the sauce is still warm we are just going to push that through the sniff. If you allow it to go cold, obviously, the starch is going to set from the flour.

It's just going to make it twice as hot to pass, so always do when it is warm. And while just warm, it just goes through it effortlessly. And that is how to make Mornay Sauce. .