Today’s recipe is a classic French white sauce that is actually often used in many Italian dishes. I love it when cultures collide! The basic white sauce , Bechamel is one of my favorites (I prefer it to tomato sauce). It begins with a roux (the combining of butter and flour) and is then finished with milk or cream. When cheese is added it is then called Mornay sauce, which is technically what I am presenting to you today. This sauce is wonderful when paired with the gnocchi that I posted last week or you can of course use it with any pasta you wish and lasagna as well. You can lighten it up by using low fat milk or even broth for the liquid and low fat cheese. It is usually finished with a sprinkling of nutmeg. If you decide to add nutmeg I encourage you to use an extra fine spice grater to grate your own. I find the typical ground nutmeg in the grocery store to be a bit gritty. Enjoy experimenting with this very easy and classic sauce.
Ingredients:
1 stick butter
½ cup flour
4 cups milk
Kosher salt
Black (or white) pepper
1 cup Parmegano Reggiano cheese, grated
Instructions:
*In a saucepan, melt the butter.
*In another sauce pan, heat the milk (do not scald or boil).
*Add the flour to the butter, whisking continuously.
*Add the heated milk in 2 or 3 increments, whisking continuously.
*Continue simmering and whisking until mixture thickens and coats the back of a spoon. Add more milk if it gets too thick.
*Remove from heat and add cheese.
*Season to taste and add more cheese if desired.
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