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…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!!
- 1 1/4 cup whole milk
- 1/2 large white or yellow onion peeled and sliced in half
- 2 bay leaf
- 4 cloves
- Pinch ground nutmeg
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp Gruyere cheese
- 2 tbsp Parmesan cheese
- 1/4 tsp salt
- 1/4 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 sauce pan
- Simmer for 15 minutes, uncovered
- Discard the onion, bay leaf and cloves.
- Meanwhile, in a sauce pan, 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.