Egg yolk: Gives a velvet gloss to the sauce Use the freshest egg you have
Salt and pepper: Brings all the flavors together Taste before baking to adjust
Ground nutmeg: Adds subtle warmth Buy whole nutmeg and grate it fresh for the best aroma
Emmental cheese: Melts beautifully and gives a gentle nutty note Always grate yourself for fresher flavor and better melt
Raclette cheese: Melty creamy and robust Swap for gouda reblochon comté beaufort or cheddar for unique twists Use generously for that perfect gooey topping
Ezoic
Step-by-Step Instructions
Blend the Onion:
Peel and quarter an onion then place into your blender Pulse quickly just enough to chop roughly then scrape down to gather all pieces for an even base
Make the Mornay Sauce:
Add butter flour milk egg yolk salt pepper and nutmeg to the blender Process together and cook gently at precisely 90 degrees until the mixture thickens creamy and smooth This step develops the rich sauce that forms the soul of the lasagna
Add Cheese to the Sauce:
Measure out grated Emmental cheese and add most of it directly into the bubbling sauce Cook to melt thoroughly so your sauce becomes extra luscious and full of flavor
Prepare the Baking Dish:
Butter the bottom of your chosen gratin dish generously Spoon a bit of Mornay sauce over the bottom so nothing sticks Keep it even for best results
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