Mornay Sauce
Mornay sauce is simply a béchamel sauce with grated cheese mixed in. Traditionally, Gruyère is used, but there’s nothing stopping you from adding cheddar, Emmental, Swiss or any other firm cheese. This variation of the classic sauce brings creaminess and flavour to any dish it accompanies. It can be used as a base for macaroni […]
Ingredients
- 1 tbsp butter
- 1 tbsp unbleached all-purpose flour
- 1 cup (250 ml) milk
- 1 cup (100 g) sharp cheddar cheese, grated (see note)
- 1 egg yolk
- 1 pinch ground nutmeg
Instructions
- In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil while whisking constantly. Cook for another 2 minutes or until the mixture thickens. Remove from the heat.
- Add the cheese, egg yolk and nutmeg. Season with salt and pepper. Mix just until the cheese has melted.
Mornay sauce is simply a béchamel sauce with grated cheese mixed in. Traditionally, Gruyère is used, but there’s nothing stopping you from adding cheddar, Emmental, Swiss or any other firm cheese. This variation of the classic sauce brings creaminess and flavour to any dish it accompanies. It can be used as a base for macaroni and cheese, or also to top Florentine eggs and cooked cauliflower.