Creamy Mornay Sauce
A rich and velvety cheese sauce perfect for elevating your favorite dishes.
Equipment
- medium-sized saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 50 g Unsalted butter Provides richness and flavor.
- 50 g All-purpose flour Helps thicken the sauce.
- 500 ml Whole milk Ideal for a rich sauce.
- 150 g Grated Gruyère cheese Adds nutty flavor and creaminess.
- 50 g Grated Parmesan cheese Enhances flavor with sharpness.
- 1/2 teaspoon Nutmeg Adds warmth and spice.
- to taste Salt Season to enhance flavors.
- to taste Black pepper Season to enhance flavors.
Instructions
- Melt the unsalted butter in a medium-sized saucepan over medium heat.
- Sprinkle in the flour and stir continuously for about two minutes until it turns a light golden color to form a roux.
- Gradually add the milk while whisking constantly to prevent lumps. Stir until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
- Stir in the grated Gruyère and Parmesan cheese until completely melted and the sauce is smooth.
- Season with nutmeg, salt, and pepper to taste. Stir well to combine.
- Remove from heat. If not using immediately, cover with plastic wrap to prevent a skin from forming.
- Serve warm over vegetables, pasta, or use in casseroles.
Notes
Creamy Mornay sauce is versatile and can be customized with different cheeses and seasonings.