Mornay Sauce
A creamy, cheesy French sauce made from a béchamel base, perfect for enhancing a variety of dishes.
Equipment
- Medium-sized pot
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 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.
Instructions
- 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.
Notes
Mornay sauce is versatile and can be used in various dishes, from pasta to gratins.