Milk infused with an onion piqué forms the base of this sauce, thickened with a patiently stirred roux of flour and clarified butter and finished with gruyere cheese and a pinch of nutmeg.
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In 2 1/2 quart sauce pan, over low flame, add onion piqué to milk. for 10 minutes , stirring often to avoid scorching.
Remove piqué onion from pot. Set milk aside to cool.
In 10-inch sauté pan, combine flour and butter. Stir with wooden spoon for 2-3 minutes . Let roux cool.
Slowly and gradually whisk cooled milk into warm roux.
sauce for approximately 20-30 minutes until thickened and reduced to nappé consistency.
Strain sauce through fine chinois.
Add cheese and whisk until cheese is totally melted and incorporated into sauce.
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