Mornay Sauce Recipe

Sauce 70 Last Update: Apr 02, 2020 Created: Mar 31, 2020
Mornay Sauce Recipe Mornay Sauce Recipe
  • Serves: 8 People
  • Prepare Time: 5
  • Cooking Time: 10
  • Calories: 198
  • Difficulty: Easy
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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.

Ingredients

Directions

  1. In a heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium-low heat.
  2. Then stir in the flour to form a roux. Cook the roux for 2 to 3 minutes, stirring frequently until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
  3. Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
  4. Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 20 minutes, or until it's reduced by about 20 percent.
  5. Remove the bay leaf and the onion and strain the sauce through a fine mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the whole cloves.
  6. Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
  7. Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away.

Mornay Sauce Recipe



  • Serves: 8 People
  • Prepare Time: 5
  • Cooking Time: 10
  • Calories: 198
  • Difficulty: Easy

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.

Ingredients

Directions

  1. In a heavy-bottomed saucepan, melt 2 tablespoons of the butter over medium-low heat.
  2. Then stir in the flour to form a roux. Cook the roux for 2 to 3 minutes, stirring frequently until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
  3. Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
  4. Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 20 minutes, or until it's reduced by about 20 percent.
  5. Remove the bay leaf and the onion and strain the sauce through a fine mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the whole cloves.
  6. Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
  7. Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away.

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