Classic Mornay Sauce

This classic Mornay sauce recipe is a rich, creamy, and cheesy addition to any dish. Made with milk, butter, flour, and a selection of melted cheeses like Gruyere, Swiss, and Parmesan, Mornay sauce offers a smooth, velvety texture and a deliciously savory flavor. Perfect for serving over vegetables, pasta, eggs, or grilled meats, this versatile sauce elevates any meal with its comforting taste. Whether you’re making a cheese-filled pasta dish, a decadent seafood casserole, or simply topping your favorite vegetables, this easy Mornay sauce recipe is a must-try for adding sophistication to your cooking.

Ingredients:

• 2 cups whole milk
• ¼ tsp salt (plus more to taste)
• 2 tbsp butter
• 3 tbsp flour (use gluten-free if needed)
• Pepper (to taste)
• ½ cup grated cheese (Gruyere, Swiss, Parmesan, or a combination; at room temperature)
• 1 pinch of nutmeg (optional but recommended)
• 2 tbsp butter (cut into 4-8 pieces)

Instructions:

1. In a small saucepan, combine 2 cups of milk with ¼ teaspoon of salt. Heat the mixture over medium heat, stirring constantly, until it begins to boil. Once it reaches a boil, remove from heat and set aside.
2. In a separate heavy-bottomed saucepan, melt 2 tablespoons of butter over low heat. Once melted, add the flour and cook gently over low heat, stirring continuously, until the mixture forms a white roux (without browning).
3. Once the roux is ready and no longer bubbling, gradually add the hot milk mixture, whisking vigorously to combine. Make sure to incorporate all of the roux from the sides and bottom of the pan.
4. Return the saucepan to medium heat and bring the mixture to a gentle boil. Continue to cook, stirring constantly, for 1 minute.
5. Remove from heat and adjust the seasoning with additional salt and pepper to taste. Add the grated cheese and whisk until the cheese is fully melted and incorporated into the sauce.
6. Season with a pinch of nutmeg and more salt and pepper if desired. Stir in the remaining 2 tablespoons of butter until it is completely melted and the sauce is smooth and well-blended.
7. Serve the Mornay sauce warm.

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Why You’ll Love This Recipe

Mornay sauce is a luxurious, creamy addition to any dish. It’s rich and flavorful, combining the smoothness of béchamel with the sharp, nutty taste of melted cheese. Whether served over vegetables, fish, pasta, or eggs, this classic French sauce elevates any meal with its velvety texture and deliciously cheesy flavor. Quick and easy to make, it’s the perfect way to add a touch of sophistication to your cooking.

Tips

• Proper Roux: Make sure to cook the flour and butter mixture (roux) over low heat to avoid browning. The key is a white roux, which ensures the sauce remains smooth and creamy.
• Use Room Temperature Cheese: Grating cheese from a block at room temperature helps it melt more evenly and smoothly into the sauce.
• Constant Stirring: Stir constantly when adding the milk to the roux to prevent lumps and ensure a silky texture.

Variations and Substitutions

• Cheese Options: While Gruyere, Swiss, and Parmesan are classic choices, feel free to experiment with other cheeses like cheddar, fontina, or mozzarella for a unique twist.
• Gluten-Free Version: Substitute the regular flour with gluten-free flour or a cornstarch slurry to make the sauce gluten-free.
• Nutmeg Alternative: If you don’t like nutmeg, you can replace it with a pinch of white pepper or skip it altogether for a simpler flavor.

FAQs

• Can I make Mornay sauce ahead of time? Yes, you can make this sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently over low heat, stirring occasionally.
• Can I freeze Mornay sauce? Mornay sauce doesn’t freeze well due to the cheese’s texture changing once thawed. It’s best served fresh.
• What is the difference between béchamel and Mornay sauce? Mornay is essentially a béchamel sauce with cheese added, making it richer and more flavorful.

Serving

Mornay sauce is versatile and can be used in a variety of dishes. It pairs perfectly with vegetables like asparagus or broccoli, over baked eggs, as a topping for macaroni and cheese, or as a luxurious drizzle over seafood or chicken.

Suggestions

• Use as a Pasta Sauce: Toss Mornay sauce with pasta, such as macaroni or penne, for a creamy, cheesy dish that’s sure to please.
• Serve with Vegetables: Pour over steamed or roasted vegetables, such as cauliflower, broccoli, or Brussels sprouts, for a comforting side dish.
• Add to Grilled Fish: A light drizzle of Mornay sauce over grilled or baked fish adds a rich, creamy flavor that complements the delicate texture of the seafood.