Mornay Sauce

This is basically a béchamel sauce flavoured with cheese. It is great for using in all types of dishes from filling crépes, to cauliflower cheese or blanketing any type of vegetable.


1 litre milk

100 g clarified butter

100 g plain flour

Pinch of freshly grated nutmeg

100g gruyère cheese, grated

1 free-range or organic egg yolk


To make the mornay sauce, place the milk in a large heavy-based

saucepan over medium heat. Bring to boil, reduce heat and simmer.

In a small saucepan placed over medium heat, melt the butter, then

whisk in the flour, stirring continuously for 5 minutes. Add the butter

mixture to the hot milk, continue to whisk until the sauce thickens and

coats the back of a spoon. Add nutmeg. Stir through the grated cheese

and the egg yolk. Set aside and cool slightly before using.