Mornay Sauce

Flour 50 g
Butter 50 g
Milk 500 ml
English mustard ¼ tsp
Salt and pepper To taste
Small onion/shallot 1
Bay leave 1
Cloves 4
Egg yolk 1
Cheese – strong cheddar grated 50g
Method

1. Make an onion clouté by using the cloves to pin the bay leaf to the onion.
2. Place the onion into the milk and allow infusing as the milk gently warms.
3. Melt the butter in a thick-bottomed pan
4. Add the flour and mix in
5. Cook the roux over a low heat until it comes away from the side of the pan but has
no colour, approximately 3-4 minutes
6. Gradually add the warmed milk to the roux, stirring to a smooth paste each time and
bringing to the boil
7. Eventually you should have added all of the milk and the mix should be smooth and
creamy looking.
8. Place a buttered cartouche over the top of the sauce.
9. Place the pan into a gently simmering bain-marie and allow to cook out for 30
minutes.
10. Make sure the sauce is boiling then take off the heat and immediately beat in the
cheese and egg yolk until nice and smooth.
11. Pass the sauce through a conical strainer/sieve
12. The sauce is now ready to use. The top of the sauce should be kept covered to
prevent a skin forming.