Cheese béchamel (Sauce Mornay)

1. Melt the butter in a saucepan, sprinkle in the flour and make a pale roux.

2. Pour in the milk gradually, stirring constantly, until you have a smooth, thick béchamel.

3. Cook over low heat for a few minutes, season with salt and pepper and grate in a pinch of nutmeg.

4. Off the heat, stir in the grated gruyère and the parmesan.

5. Stir until the cheeses have completely melted and the sauce is creamy and glossy (do not boil further, or it may turn stringy).

6. Serve at once – excellent for gratins, pasta, vegetables and eggs.

Tip: Mornay is the cheesy, enriched version of béchamel – gruyère and parmesan together give the deep, salty-creamy flavour. Always melt the cheese off the heat, in the residual warmth, so it stays silky.