By Chef Damien
- For the roux:
- 2 tbsp butter
- 2 tbsp flour
- For the bechamel sauce:
- 1 scant cup of milk
- 1 pinch of nutmeg
- For the Mornay sauce:
- 1 egg yolk
- 1/2 cup grated cheese
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
- Melt in butter small saucepan over very low heat.
- Add the flour when the butter is melted and simmer for 3 minutes, whisking.
- Add the milk, a pinch of nutmeg and some salt.
- Bring to a boil, whisking constantly and cook one minute to boil.
- Remove from heat and let cool slightly.
- Add the grated cheese and egg yolk.
- Use or refrigerate
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