Bechamel and Mornay (Cheese) Sauce | Chef Jean-Pierre

Name: Bechamel and Mornay (Cheese) Sauce | Chef Jean-Pierre
Total time: 20 min
Ingredients: 4 oz Sweet; 1 cup Onion; ½ cups Flour; 3 cups Milk; ¼ tsp Nutmeg, grated; ½ cups Swiss cheese, grated; ½ cups Cheddar cheese, grated; 2 Egg; Salt; Black pepper

By Chef Jean-Pierre · 20 min

Ingredients

Sweet4 oz
Onion1 cup
Flour½ cups
Milk3 cups
Nutmeg · grated¼ tsp
Swiss cheese · grated½ cups
Cheddar cheese · grated½ cups
Egg2
Salt
Black pepper

Instructions

In a saucepan over very low heat, melt the butter. Add the onion and cook until translucent and very lightly golden.
Stir in the flour, then add about 3 cups of the hot milk. Whisk continuously and cook for at least 15 minutes. Add more milk if the sauce is too thick.
The sauce is ready when it coats the back of a spoon. Season with nutmeg, salt and pepper.
Add the cheeses and cook a few more minutes until melted.
Remove from the heat, then quickly whisk in the egg yolks so they do not scramble.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Onion Egg Cheese Milk Cheddar cheese Swiss cheese

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