Method
- Melt the butter in a heavy saucepan over medium-low heat. Whisk in the flour and cook without browning for 2–3 minutes.
- Add the warm milk gradually, whisking smooth after each addition.
- Add the onion and bay leaf. Bring to a gentle simmer and cook for 15–20 minutes, stirring frequently and scraping the bottom.
- Remove the aromatics. Season with nutmeg, salt, and white pepper, then strain for an extra-smooth sauce.
- Use immediately, hold hot, or cool rapidly with parchment or wrap touching the surface to prevent a skin.
Variations
Whisk in grated cheese for Mornay, finish with mustard for mustard sauce, or loosen with milk for a lighter consistency.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- See Baked Macaroni and Cheese for a complete Mornay-style application that still includes its own sauce method.
- Velouté Mother Sauce uses the same roux method with stock instead of milk.