Mornay Sauce

Ingredients:

4 Tbsp Butter

4 Tbsp Potato Starch

2 tsp Dry Mustard

2 tsp Salt

1 tsp White Pepper

6 cups Milk

8 oz Grated Swiss Cheese

4 oz Cream Cheese

½ tsp Freshly Grated Nutmeg
 

Directions:

Mix the potato starch, 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 for 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.