Mornay Sauce

A creamy, cheesy French sauce made from a béchamel base, perfect for enhancing a variety of dishes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 cups

Course: Sauce

Cuisine: French

Calories: 200

50 g Unsalted butter Serves as the base for the roux, providing richness.
50 g All-purpose flour Essential for thickening the sauce.
500 ml Whole milk Adds creaminess and helps create a smooth texture.
100 g Grated Gruyère cheese Brings a nutty flavor and melts beautifully.
100 g Grated Parmesan cheese Adds a sharp, salty taste that enhances the overall flavor.
1 pinch Nutmeg Adds warmth and depth to the sauce.
to taste Salt and pepper Key for balancing the flavors.

Gather all your ingredients to make the cooking process smoother.
Melt the butter in a medium-sized pot over medium heat. Add the flour and stir to create a roux. Cook for about 2 minutes until it turns a light golden brown.
Slowly pour in the milk while continuously stirring to prevent lumps. Keep stirring until the mixture comes to a gentle boil and thickens.
Once thickened, add the grated Gruyère and Parmesan cheese. Stir until the cheese melts completely and the sauce becomes creamy.
Season the sauce with a pinch of nutmeg, salt, and pepper to taste. Stir well to combine all flavors.
If desired, strain the sauce through a fine sieve for a smoother texture. Serve immediately to elevate your favorite dishes.

Mornay sauce is versatile and can be used in various dishes, from pasta to gratins.