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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.

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