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mornay sauce

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

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

►
yield 2 1/2 cups
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For mornay sauce

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

How To Make mornay sauce

  • 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).
  • 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
  • 3
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=fD5cB3iEsOQ
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