Mornay Sauce (Cheese)

Ingredients
2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment
Directions
In a medium saucepan melt the butter over medium-high heat.
Add the flour and cook, stirring constantly, until the roux is
pale yellow and frothy, about 1 minute.
Do not allow the roux to brown.
Slowly whisk in the milk and continue to whisk until the sauce
thickens and comes to a boil, about 2 to 3 minutes.
Reduce the heat to a simmer and season with the salt,
pepper and nutmeg.
Allow to simmer for 2 to 3 minutes.
This is now called a bechamel sauce,
and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted.
If the sauce seems to thick, thin with a little milk.

The sauce is now called a Mornay Sauce.
Pour over steamed vegetables and serve immediately.
If not using right away, cool, cover surface with plastic wrap
and refrigerate for several days.