so today on chop eat repeat I'm going to show you how to make a simple white sauce a better known technically as the mornay sauce it is very versatile can be used in pastas in your lasagna in your baked dishes in anything whatsoever so get your ingredients ready and join me in making a lovely morning sauce I've got the pan on low heat where I am going to start with melting my butter mornay sauce is typically a sauce made of butter flour which technically is like a roof and then thin down using milk and lastly you add some cheese to give it a nice creamy taste so once your butter starts melting ensure you don't over married or burn the butter otherwise we'll give you a brownish hazelnuts taste which you don't want and I am going to add in my flour so that it cooks along with the butter we will cook the flour in the butter till it changes its color I will show you how it looks to get a better idea when you're doing this at home which is also known as making a roux so there you go it's all dried up and all I'm doing is cooking this dough in the butter fat as you can see now it starts to cook better and the color is also changed you can get the aromas of the butter and the flour I am adding my milk to this to give it a nice thick sauce this and as I quickly cook it all the flour butter dough that we had made earlier will start melt melting into this milk thus ensure that there is no lumps left we want a nice smooth creamy sauce for your pasta now as you can see the milk has started to bubble and the sauce is turning into a nice rich thick creamy sauce and as it bubbles more that's the time you know you need to add your delicious cheese for this I'm using regular cheddar cheese easily found in the market but you can find you can add any cheese which gives you a nice creamy flavor don't have any hard or semi-hard cheese's we need cheeses that melt and give it a good mix and show all your cheese melts in beautifully a dash of salt now ensure you've already added cheese to this cheese has its own amount of salt so don't go too heavy on the salt salt can always be controlled later and a good dash of pepper and as it bubbles and squeaks inside the pan you know you have a beautiful sauce getting ready add some macaroni and cheese it's a kid's favorite you can add some penne and make a penny in a cheese sauce put it between layers of lasagna over a great creamy lasagna going and there we've done I think our sauce is ready so now it's off the flame I've shut off the flame and as you can see the sauce will keep getting thicker nice rich and creamy and this sauce is now ready to be used in whatever way you like so this modernist sauce is ready and I hope you've enjoyed watching me on chopped eat repeat for more such simple easy vegetarian recipes don't forget to follow me on my channel don't forget to press the like button which is right down there and do leave me your comments I would love to hear from you so til the next time this is harsh signing off on chopped eat repeat