Ultimate Creamy Mornay Sauce
A rich and velvety cheese sauce perfect for pasta, vegetables, and casseroles.
Equipment
- medium saucepan
- whisk
- measuring cups
- Measuring spoons
Ingredients
- 2 tablespoons Unsalted butter Adds richness and helps create the roux.
- 2 tablespoons All-purpose flour Thickens the sauce and gives it a smooth texture.
- 2 cups Whole milk Provides creaminess and helps blend the flavors.
- 1 cup Grated Gruyère cheese Adds a nutty flavor and melts beautifully.
- 1/2 cup Grated Parmesan cheese Adds a sharp, salty taste that enhances the sauce.
- to taste Salt Brings out the flavors of the sauce.
- to taste Pepper Brings out the flavors of the sauce.
- a pinch Nutmeg (optional) Adds a warm, aromatic touch to the sauce.
Instructions
- Gather all your ingredients measured and ready to go.
- Melt the unsalted butter in a medium saucepan over medium heat. Add the all-purpose flour and whisk continuously for about 2 minutes to create a roux.
- Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens and comes to a gentle simmer, about 5-7 minutes.
- Reduce the heat to low and add the grated Gruyère and Parmesan cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
- Season the sauce with salt, pepper, and a pinch of nutmeg if desired. Stir well to combine all the flavors.
- Use the sauce immediately over pasta, vegetables, or as a base for casseroles, or let it cool and store in an airtight container in the refrigerator for up to 3 days.
Notes
This sauce is versatile and can be customized with different cheeses and spices.