Classic Mornay Sauce
Mornay sauce is a rich, creamy cheese sauce made from béchamel and traditionally includes Gruyère and Parmesan cheese. This versatile sauce pairs wonderfully with pasta, vegetables, or baked dishes, adding depth and richness to any meal.
Ingredients
Essential Ingredients:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup Gruyère cheese grated
- 1/4 cup Parmesan cheese grated
- Salt and pepper to taste
Optional Ingredients for Variations:
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon mustard powder
- Freshly cracked black pepper to taste
- 1 tablespoon white wine optional
Instructions
- Make the Roux: Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is lightly golden.
- Add the Milk: Gradually whisk in the milk, making sure to avoid lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
- Add the Cheese: Remove the saucepan from heat and stir in the Gruyère and Parmesan cheese until fully melted and smooth.
- Season the Sauce: Add salt, pepper, and nutmeg (if using), and whisk until the seasonings are fully incorporated.
- Adjust Consistency: If the sauce is too thick, add a splash of milk or white wine to thin it out to your desired consistency.
- Serve: Use the Mornay sauce immediately as a topping for vegetables, pasta, or baked dishes, or as a base for a rich mac and cheese.