Classic Mornay Sauce Recipe

Mornay sauce is a creamy cheese sauce that is a variation of béchamel, enriched with cheese. It is commonly used in dishes like macaroni and cheese, lasagna, and as a topping for vegetables or fish.

This recipe is simple and requires basic cooking techniques, making it a versatile addition to your culinary repertoire.

Easy Mornay Sauce Recipe

This Mornay sauce is made with a smooth béchamel base, combined with grated cheese for a rich, velvety texture. The recipe takes about 20 minutes from start to finish and yields approximately 2 cups of sauce.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 cup grated Gruyère cheese or a mix of cheeses like cheddar and Parmesan
• 1/4 cup grated Parmesan cheese for topping (optional)

Instructions

1. Make the Roux: In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes until the mixture is bubbly and lightly golden.
2. Add Milk: Gradually pour in the milk while whisking to prevent lumps. Continue to whisk until the mixture thickens and comes to a gentle simmer, about 5-7 minutes.
3. Season the Sauce: Stir in the salt, black pepper, and nutmeg (if using).
4. Incorporate Cheese: Remove the saucepan from heat and add the grated Gruyère cheese. Stir until the cheese is fully melted and the sauce is smooth.
5. Serve: Use the Mornay sauce immediately in your favorite recipes or store it in an airtight container in the refrigerator for up to 3 days.

Cook and Prep Times

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

Nutrition Information

• Servings: 2 cups
• Calories: 150kcal
• Fat: 10g
• Protein: 7g
• Carbohydrates: 8g