Mornay Sauce

Mornay Sauce (gluten free)

Yield: about 8 cups

Ingredients:

4 Tbsp butter

¼ cup arrowroot starch

2 tsp dry mustard

1 tsp white pepper

2 tsp salt

6 cups milk

4 oz shredded swiss or gruyere cheese

4 oz shredded jack cheese

4 oz cream cheese

½ tsp freshly grated nutmeg

Directions:

Mix the arrowroot, dry mustard, white pepper and salt in a bowl. Whisk in about a half cup of the cold milk to make a slurry. Melt the butter in a large saucepan. Whisk in the starch mixture and cook for 1 minute. Gradually add the rest of the milk, about a half cup at a time, stirring constantly. Bring to a simmer, stirring constantly. Simmer about 1 minute, to thicken. Turn down heat and gradually stir in cream cheese and shredded cheese, stirring until melted. Do not boil after adding the cheese. Once cheese is fully mixed in, turn off the heat and stir in the nutmeg. Cool and pour into jars to freeze.