Makes 1 pint
- 40g/1.5 oz/3 tablespoons butter
- 40g/1.5 oz/6 tablespoons flour
- 550ml/1 pint/2 cups milk
- 1 onion, peeled, halved
- 4 cloves
- 1 bay leaf
- 100ml/3.5fl oz/⅓ cup vermouth or white wine
- 100g/1 cup grated cheese
- 100ml/3½fl oz/6 tablespoons double cream
- ½ teaspoon Dijon or English mustard
- 2 egg yolks
- salt, white pepper, ground nutmeg
Make up a Béchamel sauce as usual:
Put the milk in a pan with the onion, cloves and bay leaves and gently bring to the boil, then leave to infuse.
Melt the butter in a saucepan and stir in the flour with a wooden spoon until thoroughly combined,
cook for a minute or two without browning.
Slowly add the strained hot milk, whisking constantly.
Return to the heat, bring the sauce to a simmer over a low heat and continue to cook for 2-3 minutes until it is smooth and thick.
Now turn this into a Mornay:
Add the Vermouth, and the mustard if you are using them ,
then the cream a little at a time.
Remove from the heat and incorporate the cheese (to taste).
If you are also using the egg yolks, whisk them up with a little double cream and add them too.
Season with salt, white pepper and a grating of nutmeg.