Mornay Sauce

Course: Sauce

Cuisine: French

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 160kcal

Author: Kris Longwell

Mornay sauce builds on the classic French bechamel sauce and adds Gruyere and Parmesan cheeses to make the perfect dipping sauce.

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Ingredients

1½ cup whole milk
½ large onion peeled and sliced in half
2 bay leaves
4 cloves
Pinch nutmeg ground, optional
2 tablespoon unsalted butter
2 tablespoon all-purpose flour
¼ cup Gruyere cheese
2 tablespoon Parmesan cheese
¼ teaspoon salt
¼ teaspoon white pepper

Instructions

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 on LOW 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 to create a roux. Cook, stirring often until flour is fully incorporated into the butter. Cook for a couple of minutes.
Slowly whisk in the warm milk and bring the sauce slowly to a simmer, whisking constantly. Add ground nutmeg if desired.
Keep over low heat, stirring constantly, for about 3 to 5 minutes, until just thickened.
Add the cheeses and stir just until melted. Add salt and pepper and stir to combine. Serve at once. If serving a little later, add a few more splashes of cream and reheat over low heat, stirring often, until you reach the desired consistency.

Video

Notes

This Mornay sauce is best right from the stove, but it can be reheated with the addition of a little more milk or cream and brought to a low simmer on low heat.

We shred our Gruyere with our shredding attachment with our food processor. You can also process it into crumbles in your food processor. A box grater does the trick, too.

Reheat the prepared Mornay sauce by adding a few splashes of cream and heating over low.

Nutrition