Mornay Sauce
- 2 tablespoon(s) butter, unsalted
- 2 tablespoon(s) flour
- 1 1/2 cup(s) milk
- 1 cup(s) swiss cheese; grated
- to-taste black pepper; ground, fresh
In a sauce pan, melt the butter. Stir in the flour. Cook for 2 minutes over medium heat. Pour in the milk all at once. Bring to a boil and cook until thick and bubbly, about 3 minutes. Remove from the heat and add the cheese, stirring until it is melted and season with pepper.
Contributor: ESSENCE OF EMERIL with Emeril Lagasse