mornay sauce

Name: Mornay Sauce
Prep time: 5 min
Cook time: 15 min
Yield: 2
Cuisine: French
Ingredients: 4 tablespoon(s) butter; 4 tablespoon(s) unbleached all-purpose flour; 3 cup(s) milk; 3/4 cup(s) gruyère cheese, grated (substitute jarlsberg, emmental or raclette); 3/4 cup(s) parmesan cheese, grated; 1/8 teaspoon(s) freshly ground nutmeg, grated; 1 pinch(es) white pepper; 1 pinch(es) ground himalayan sea salt

17 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Aug 19, 2019

This sauce derived from Béchamel Sauce is velvety, rich and cheesy... exactly the type of sauce you need to compliment your recipes!

Rate

Sauce in a wooden ladle dripping in a pot.

prep time 5 Min

cook time 15 Min

method Stove Top

yield 2 1/2 cups

Ingredients

4 tablespoons butter
4 tablespoons unbleached all-purpose flour
3 cups milk
3/4 cup gruyère cheese, grated (substitute jarlsberg, emmental or raclette)
3/4 cup parmesan cheese, grated
1/8 teaspoon freshly ground nutmeg, grated
1 pinch white pepper
1 pinch ground himalayan sea salt

How To Make mornay sauce

Step 1

In a medium saucepan over medium heat, melt butter and then add flour; whisk and cook for 5-7 minutes or until light golden brown. Pour milk, whisking constantly until the sauce thickens, about 10 minutes (Béchamel Sauce is done).

Step 2

Add cheeses and whisk until melted. Add nutmeg, white pepper and sea salt. Whisk for 2 minutes before serving. If not serving right away, cover the surface by placing a piece of wax paper to prevent skin formation. Makes 2 ½ cups
Step 3

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fD5cB3iEsOQ
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes