Sauces: Mornay 01 by Recipe Cottage

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	Mornay 01

		Mornay Sauce 1 1/2 tablespoons butter 1 1/2 tablespoons flour 3/4 cup milk (heated) 6 tablespoons gruyere cheese, grated 2 tablespoons parmesan cheese, grated 1/8 tsp nutmeg, grated 1/4 tsp cayenne pepper 1/4 tsp salt Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2 minutes. Add heated milk and cook over medium heat until it thickens. Stir in gruyere, parmesan, nutmeg, salt and pepper. If you're not using it right away, put some pats of butter on top to prevent skin from forming.