• 2 TB Butter
• 2 TB AP-Flour
• 1/4 tsp Salt
• 1/4 tsp Dry Powdered Mustard
• 1/8 tsp White pepper
• 1 cup Whole Milk (Warmed to about 110)
• 1/2 cup Extra Sharp Cheddar Cheese (Grated) or any cheese you prefer

1. Mornay is based on the Mother Sauce Béchamel; I believe the official Mornay contains 2 oz of grated Parmagiano-Reggiano, I tend to use this on things that seem to go better with cheddar.
2. 2 TB Butter
3. 2 TB AP-Flour
4. 1/4 tsp Salt
5. 1/4 tsp Dry Powdered Mustard
6. 1/8 tsp White pepper
7. 1 cup Whole Milk (Warmed to about 110)
8. 3 oz Extra Sharp Cheddar Cheese (Grated) or any cheese you prefer
9. Melt Butter over low heat in sauce pan, let it bubble a little bit to remove some of the water. Combine flour and seasonings, then add to the butter in the pan. Cook over low heat until the roux becomes smooth and bubbly.
10. Remove pan from heat and slowly add the milk while whisking.
11. Return the pan to the heat and bring just to a boil while stirring constantly, sauce will be thick.
12. Add grated cheese, continue stirring until melted.

Small Sauce Mornay is based on the Mother Sauce Béchamel; I believe the official Mornay contains only a couple tablespoons of grated Parmagiano-Reggiano, I tend to use this on things that seem to go better with cheddar.