Step 1. Combine milk, onion, grated nutmeg, and bay leaf in a saucepan; bring to a simmer. Remove from heat; cover and let stand 15 minutes. Flavor Boost: Onion lends the sauce a faintly sweet note. For an even more aromatic béchamel, add a crushed garlic clove to the steeping milk.
If Mornay sauce is too thin: In a separate small saucepan, or non-stick pan, add 1 tablespoon of oat fiber or coconut flour. Drizzle in about 1 cup of sauce, in a thin stream. Whisk sauce to prevent lumps. Cook this mixture over medium heat for 1-2 minutes to cook off raw flavor, stirring constantly.
For one liter of bechamel sauce: Note: It can be replaced by another swiss cheese or Beaufort… 1. Melt butter over low heat with the butter cut in pieces into a saute pan or a Russian (saucepan). Take off the heat, and add the flour all at once.
Using Carnation Evap to make béchamel sauce gives it a creamy and rich, or malinamnam, texture as opposed to regular full cream milk. 2 In another medium-sized pot, melt butter over low heat. Add in flour to form a roux, making sure to mix constantly to avoid lumps.