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Mornay Sauce
Learn to make a classic Mornay Sauce. This easy, creamy, cheesy white sauce can be served on its own, or added to other recipes.
Ingredients
6 tablespoons butter
7 tablespoons all-purpose flour
5 cups whole milk, plus more to adjust thickness to suit your needs
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/4 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
5 ounces Gruyère cheese shredded, plus more to adjust thickness to suit your needs
1/4 cup Parmesan cheese, grated
Optional – Chopped onions or shallots
Optional – 2 Egg Yolks, to make a very rich and decadent sauce
Instructions
- Heat milk in a saucepan, but do not boil.
- In a medium pot over medium heat, melt butter and once melted, add flour and stir and cook for three minutes. (If you are using onions or shallots in your sauce, cook them in the butter first until translucent, then add flour and cook for the three minutes).
- Whisk in hot milk a ladle at a time, whisking vigorously after each addition. Sauce will be very thick to start and loosen with each ladle of hot milk whisked in. This process will eliminate lumps.
- Add salt, pepper, mustard, and nutmeg along with Gruyère and Parmesan cheese and whisk vigorously until the cheese is melted and the sauce smooth.
- Taste and check for thickness. Add more salt or pepper if needed and more milk or cheese as needed to your desired consistency and thickness. Depending on the type of cheese you use, the flavor and thickness will vary.
- For a rich and decadent sauce, place two egg yolks in a bowl and slowly whisk in a cup or two of the hot sauce to temper the eggs. Then pour this egg mixture back into the sauce and whisk.
- Serve with fish or chicken, use as a base for macaroni and cheese or lasagna, or serve over cooked vegetables.
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Find it online: https://www.afamilyfeast.com/mornay-sauce/
