Mornay sauce is a classic bechamel sauce with two of our favorite cheeses, Gruyere and Parmesan.
Of course, you can substitute your favorite melting cheese…from Swiss to Cheddar to Blue or Gorgonzola. This is the perfect sauce for dipping a wonderfully grilled sandwich…Classic Monte Cristo comes to mind. I’ve been making this for the Loon and me for many, many years, and it never fails. Give it a try, it’s not hard…and you’ll be making a French classic. Que oui!!
HOW TO MAKE CLASSIC MORNAY SAUCE
Although the mornay sauce is not part of the French Mothers Sauces, we love it so much and use it all the time.
We start off with half of a nice large onion and then affix a fresh bay leaf to it with two cloves.
Perfect for simmering and creating a subtle, but distinct flavor.
CREATE A CLASSIC WHITE ROUX
Now, it’s time to thicken the sauce and we do that by creating a simple white roux.
In a separate pan, melt the butter and then add the flour. Stir until fully incorporated.
EXPERT TIP: A white roux is just what it sounds like, it hasn’t begun to brown at all during the cooking process. Cook for about 3 to 4 minutes, just enough until the raw flour taste cooks out.
Did we mention how delicious this classic Mornay sauce is with our Best-Ever Monte Cristo?
Oh…it is AMAZING!
Ready to make the best dipping sauce this side of Paris? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
- 1¼ cup whole milk
- ½ large onion peeled and sliced in half
- 2 bay leaves
- 4 cloves
- Pinch nutmeg ground
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp Gruyere cheese
- 2 tbsp Parmesan cheese
- ¼ tsp salt
- ¼ tsp white pepper
- Use the cloves to attach the bay leaves to the cut-side of the onion halves
- Combine the milk with onion, bay leaf, and cloves in a small saucepan
- Simmer for 15 minutes, uncovered
- Discard the onion, bay leaf, and cloves.
- Meanwhile, in a saucepan, over medium heat, melt the butter
- Stir in the flour
- Cook, uncovered, stirring frequently, with a wooden spoon
- Cook for about 3 minutes, until starts to thicken slightly
- Remove from heat.
- Slowly whisk in the warm milk and return the saucepan to the heat.
- Bring the sauce slowly to a simmer, whisking constantly.
- Keep over low heat, do not let boil, for about 8 minutes.
- Add the cheeses and stir just until melted.
- Add salt and white pepper.
- Bring to just a simmer for 1 minute.
- Remove from heat and serve.