A true blast from the past. This Mornay sauce will perfectly go with fish, scallops, lobster or asparagus.
Ingredients
1.5 OZ / 40 G flour
1.5 OZ / 40 G butter
10.5 OZ / 300 ML milk
5.5 OZ / 150 ML chardonnay
1 TSP salt
1 PINCH white pepper
1 TSP mustard Powder
2 OZ / 50 G chopped gruyere
2 CLOVES garlic
Directions
Peel your garlic then add it to the mixing bowl along with the cheese. Chop your cheese mix for 20 seconds / speed 8. Remove from the mixing bowl and reserve for later.
Add your flour, butter, wine, milk, salt, and pepper to the mixing bowl. Cook for 7 minutes / 195°F|90°C / speed 3.
Add the mustard powder and the chopped gruyere mix. Mix everything until it becomes an even mixture for 30 seconds / speed 5. Add seasoning, if necessary. If your mix is too thick, add some more milk or wine to loosen up.
Enjoy!
Recipe Note
TIP:
This sauce is full of wine flavor. If you feel it is too strong, you can adjust the milk to wine ratio.
