A Mornay Sauce is basically a Béchamel sauce with cheese in it.
Melt the butter in a heavy-bottomed saucepan. If using garlic add in now and sauté for few seconds.
Stir in the flour and roast, stirring constantly, until you get a nice aroma and the paste bubbles a bit around 2 minutes. Don't let it brown or burnt.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Switch off the flame and whisk in the cheese until it melts.
Serve hot or cool down for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
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