Classic Mornay Sauce
Votes: 1
Time: 15 min.
French Mornay sauce is a classic béchamel made with butter, flour, milk, and spices, enriched with Gruyère cheese. Following this step-by-step recipe, you can use the béchamel sauce, which is also fantastically delicious, or add grated cheese and finish cooking the Mornay. This cheesy sauce is perfect with pasta and vegetables. Pour it over steamed vegetables and enjoy the luxurious creaminess, enhanced by the spicy notes of white pepper and nutmeg. Store any leftover sauce in the refrigerator, covered with plastic wrap to prevent it from drying out.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 tbsp butter
- 3 tbsp. premium flour
- 2 cups of warm milk
- 1/4 teaspoon salt
- 1/8 tsp white pepper
- A pinch of freshly grated nutmeg (optional)
- 60 gr. grated cheese, such as Gruyere
- Steamed vegetables such as broccoli, cauliflower or small carrots, for serving
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Recipes with similar ingredients: milk, Gruyere cheese, flour, white peppercorns, nutmeg
Cooking the dish according to the recipe:
- In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux turns pale yellow and foamy, about 1 minute. Do not allow the roux to darken.
- Slowly whisk in the milk and continue whisking until the sauce thickens and comes to a boil, about 2-3 minutes. Reduce the heat, season the sauce with salt and pepper, and sprinkle with nutmeg. Let it simmer for 2-3 minutes. You now have a béchamel sauce that can be used in many dishes.
- Add the cheese and stir until completely melted. If the sauce seems thick, thin it with a little milk.
- Now your sauce is called mornay. Pour it over the cooked vegetables and serve immediately. If you're not using it right away, refrigerate it, covering the surface with plastic wrap. It will keep for several days.
Exit: 2 tbsp.
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