Bechamel Sauce, Mornay Cheese Sauce

Makes: 600ml
Source: Adapted from Paul Gayler's Sauce Book
Goes with: Lasagne, or as the base for Mornay or other sauces

• 1 small onion
• 4 cloves
• 600ml full fat milk
• 1 bay leaf
• 45g unsalted butter
• 45g plain flour
• salt and pepper
• nutmeg
• (optional - not for Mornay or if you don't have it in the fridge) 60ml double cream

1. Peel and half onion, stud each half with two cloves
2. Place in saucepan with bay leaf and milk, bring to the boil then simmer 4-5 mins
3. Strain the milk into a bowl
4. In another saucepan, melt the butter, add the flour, stir into a roux, 30-40 secs until pale yellow, no biscuit flavour
5. Add the milk roughly 100ml at a time, beat into the roux until smooth and silky after each addition
6. Slowly bring the bechamel to the boil, then simmer for 20 minutes, beating occasionally until sauce is smooth and glossy
7. Season with salt, pepper and nutmeg and stir in the cream, if using

Mornay Sauce

Coat vegetables such as cauliflower, leeks, broccoli. Measurements below match the 600ml bechamel above. This sauce tasted amazing just off the heat, but when cooked in the oven (such as cauliflower cheese) it lost its magic. Experiment.

• 100g Gruyere/Cheddar
• 1tsp Dijon mustard
• 2 egg yolks
• 4tbsp double cream

1. While the bechamel is simmering:
1. Grate the cheese
2. Lightly whip the double cream
2. To the finished bechamel, off the heat:
1. Add cheese, the 1tsp Dijon mustard, 2 egg yolks, the whipped cream
2. Stir in, adjust seasoning but it should be delicious and super rich.