Instructions

1. Melt a half stick of butter in a small saucepan over medium heat. Add the flour to the melted butter and stir briskly for 2 to 3 minutes.

2. Pour in the milk, whisk briskly, and bring to a boil. Reduce the heat to low, add a dash of salt, a dash of ground white pepper and the nutmeg, and simmer for approximately 10 minutes until the mixture thickens to a creamy consistency. This is a basic Bechamel sauce and the yield will be approximately 4 cups. If covered, it will keep in the refrigerator for up to 3 days and can be used in French dishes such as souffles, quiches and custard desserts.

3. Warm 1-1/2 cups of your basic Bechamel sauce in a medium size saucepan along with 1 tbsp. of butter. Pour in the heavy whipping cream, stir well and bring to a simmer over medium heat. Add both of the cheeses and continue simmering until they have melted. Add a dash of salt and a dash of ground white pepper. Like the Bechamel sauce, the Mornay sauce you have just created will keep in the refrigerator for up to 3 days.

4. Reheat gently if you're going to be spooning this over vegetables or cooked meats. If you're adding it to a recipe such as a casserole, it can be introduced to the mix without heating.