Notes: To make this into Mornay Sauce, add 1 cup grated Gruyere cheese at the end, stirring until dissolved (do not boil). If you don’t have Gruyere, feel free to use cheddar or your favorite cheese; it might not be Mornay, it will taste good.
Ingredients: 2 1/2 cups whole milk
2 shallots, peeled and roughly chopped
2 bay leaves
4 whole cloves
1/2 teaspoon ground nutmeg
10 whole coriander seeds
1/4 cup butter
1/4 cup all-purpose flour
Salt and white pepper
Instructions:
1. In a small saucepan, simmer milk with shallots, bay leaves, cloves, nutmeg, and coriander seeds for 15 minutes.
2. In a second small saucepan, melt butter over medium heat. Add flour and continue cooking and stirring until fragrant, 5–8 minutes (reduce heat if necessary to keep from browning).
3. Strain milk, discarding solids. Add milk to flour mixture and cook, stirring, for 5 minutes until thickened. Taste to check that flour is cooked out.
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