Mornay Sauce

1 oz flour
1 oz butter
1 qt Vit d milk
½ onion, studded with 4 cloves
1 bay leaf
½ white pepper
1 tsp Salt
½ tsp freshly grated nutmeg
1-1½  cup grated gruyere cheese
 
A Mornay is basically a Béchamel sauce with grated cheese whisked in while it’s hot. Start by making a roux by melting the butter and adding the flour, stirring over med heat for 2-3 minutes. Add 1/3 of  the cold milk and stir or whisk vigorously to minimize lumps. Add the remaining milk, bring to a simmer, add all but the cheese and simmer for 20 minutes on low heat.  Strain the thickened sauce into a clean pot and whisk in the cheese. Adjust seasoning and serve. ​