This is basically a béchamel sauce flavoured with cheese. It is great for using in all types of dishes from filling crépes, to cauliflower cheese or blanketing any type of vegetable.
1 litre milk
100 g clarified butter
100 g plain flour
Pinch of freshly grated nutmeg
100g 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.