Bechamel and Mornay (Cheese) Sauce

Von Chef Jean-Pierre · 20 Min.

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Zubereitung

1. In a saucepan over very low heat, melt the butter. Add the onion and cook until translucent and very lightly golden.
2. 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.
3. The sauce is ready when it coats the back of a spoon. Season with nutmeg, salt and pepper.
4. Add the cheeses and cook a few more minutes until melted.
5. Remove from the heat, then quickly whisk in the egg yolks so they do not scramble.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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