- 1 litre milk
- 100 g clarified butter
- 100 g plain flour
- Pinch of freshly grated nutmeg
- 100 g gruyère cheese, grated
- 1 free-range or organic egg yolk
To make the mornay sauce, place the milk in a large heavy-based saucepan over medium heat. Bring to boil, reduce heat and simmer.
In a small saucepan placed over medium heat, melt the butter, then whisk in the flour, stirring continuously for 5 minutes. Add the butter mixture to the hot milk, continue to whisk until the sauce thickens and coats the back of a spoon. Add nutmeg. Stir through the grated cheese and the egg yolk.Set aside and cool slightly before using.