Mornay Sauce. The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.
A Mornay sauce is a béchamel sauce with shredded or grated Gruyère cheese added.
Some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.
A Mornay sauce made with cheddar is commonly used to make macaroni and cheese Etymology.
You can cook Mornay Sauce using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Mornay Sauce
- Prepare 2 1/2 tablespoons of butter.
- You need 3 tablespoons of all-purpose flour.
- Prepare 2 cups of warmed milk.
- It's 1/4 teaspoon of salt.
- It's 1/8 teaspoon of white pepper.
- It's pinch of freshly grated nutmeg (optional).
- You need 2 ounces of grated cheese, such as Gruyere.
The name origin of Mornay sauce is debated.. Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan. In a medium saucepan, over medium heat, melt the butter. Season with salt, pepper and nutmeg.
Mornay Sauce step by step
- In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute..
- Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes..
- Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes..
- Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk. The sauce is now called a Mornay Sauce..
Mornay sauce is used on a variety of dishes, including classics like mollet eggs (soft eggs) and everyday meals such as chicken, fish, and veggies. In America, we often enjoy mornay sauce in creamy macaroni. Traditionally, mornay sauce has been made with gruyere cheese. Gruyere is a flavorful, semi-hard cheese that is somewhat salty. Mornay sauce is usually served with seafood or vegetables.
