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Before starting this Mornay Sauce recipe, make sure you have organised all the necessary ingredients.
Bring the milk to a boil.
Melt the butter in a saucepan.
When the butter starts sizzling, add all the flour at once.
Combine well with a whisk.
Cook the white roux for a few minutes. Make sure the white sauce does not brown. This is essential to make a successful Béchamel sauce.
Pour the boiling milk on the cold white roux.
Combine well with a whisk and bring to a boil again.
The sauce bechamel should start thickening. Season with salt, pepper and grated nutmeg.
Add the egg yolk.
Cook for a few minutes, whisking continuously. Add the grated cheese.
Transfer the sauce into a recipient and leave to cool. To avoid a crust forming on top, you can tap the surface of the sauce with a knob of butter.
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