Mornay Sauce
Mornay sauce is a rich, creamy and cheesy sauce that is created by simply adding cheese (usually Gruyere and Parmesan) to Béchamel sauce. It is usually the base for cheese soufflés and is often used for gratin dishes such as cauliflower cheese.
Ingredients
- 30 grams butter
- 30 grams plain flour
- 500 ml whole milk
- 35 grams grated Gruyere cheese
- 35 grams grated Parmesan cheese
Instructions
- Place the butter in a heavy-base saucepan and melt it over medium heat.
- Once the butter is melted, add the flour. Whisk until fully incorporated and forms a roux. Continue cooking for another 2-3 minutes until the roux turns golden and it has a pleasant toasty/nutty smell.
- Remove the saucepan from the heat for about five minutes to allow the roux to cool down slightly.
- Now gently add the cold milk to the saucepan while whisking. Initially the roux will turn into a thick paste, which will get lighter and lighter as more milk is added. Continue whisking until all the milk is added, ensuring that there are no lumps.
- Place the saucepan over a medium heat and bring to a simmer. Lower the heat and continue cooking for another 30 minutes.
- Add the grated Gruyere and the grated Parmesan to the saucepan and stir continuously until the cheese is melted. As soon as the cheese is melted, turn off the heat. Season with salt and pepper to taste.