Mornay Sauce

A creamy cheese sauce, Mornay sauce is a classic French sauce made from b?chamel and cheese, perfect for pasta, vegetables, or as a base for gratins.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: sauce

Cuisine: French

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

Base Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk whole milk preferred
1 pinch salt
1 pinch white pepper
1 pinch nutmeg freshly grated

Cheese

1 cup grated Gruy?re cheese
1/2 cup grated Parmesan cheese

Method

Prepare the B?chamel

In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
Gradually add the milk while whisking to avoid lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
Season with salt, white pepper, and nutmeg.

Add Cheese

Remove the saucepan from heat and stir in the Gruy?re and Parmesan cheeses until melted and smooth.
Adjust seasoning if necessary and serve immediately or keep warm until ready to use.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 150mgSugar: 5gVitamin A: 500IUCalcium: 250mgIron: 0.5mg

Notes

Mornay sauce can be used in various dishes such as macaroni and cheese, vegetable gratins, or as a topping for fish.

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