https://cook.me

Home
Best Cheese Recipes
Classic Mornay Sauce

Classic Mornay Sauce

Name: Classic Mornay Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: World
Ingredients: Butter 3 tbsp; All-purpose flour 1/3 cup; Whole milk 2 ¾ cups; Cloves 2-3 whole; Onion ¼; Bay leaf 1; Gruyère cheese 2 oz; Parmesan cheese 2 oz

a cheesy white sauce for pasta or fish

Share
Like 3
40m
Serves 8
Easy
(1)

Ingredients

	3 tbsp Butter not margarine, divided
	1/3 cup All-purpose flour
	2 ¾ cups Whole milk (warm but not hot), divided
	2-3 whole Cloves
	¼ Onion peeled
	1 Bay leaf
	2 oz Gruyère cheese grated
	2 oz Parmesan cheese grated

Nutritional information

198

Calories

13g

Fat

27mg

Cholesterol

4344mg

Sodium

13g

Carbohydrate

Protein

Ingredients

3 tbsp Butter
not margarine, divided
1/3 cup All-purpose flour
2 ¾ cups Whole milk
(warm but not hot), divided
2-3 whole Cloves
¼ Onion
peeled
1 Bay leaf
2 oz Gruyère cheese
grated
2 oz Parmesan cheese
grated

Classic Mornay Sauce

This Classic Mornay Sauce is a béchamel style sauce with added Gruyère and Parmesan cheeses. This cheesy sauce is commonly used to make macaroni and cheese, lasagne, some fish and chicken dishes. It is a real comforting classic.

I start this sauce by making a roux which is a combination of equal parts melted butter and flour. I add warm milk to the roux and whisk it into a creamy sauce. I use an onion studded with cloves to infuse flavor into my Mornay as it simmers. Just remember to strain the sauce before using it because the last thing anyone wants is to bite into a whole clove!

To make Classic Mornay Sauce, you will need the following ingredients:

So, how to make Classic Mornay Sauce?

Steps to make Classic Mornay Sauce

1	Melt butter	2
Melt 2 tablespoons of butter over medium-low heat in a heavy-bottomed pan.
2	Make a roux	3
Stir in the flour and cook for 2-3 minutes, stirring constantly.
3	Add milk	3
Gradually pour in 2 ½ cups of warm milk while whisking continuously to avoid lumps.
4	Place clove studded onion in the sauce	20
Press the cloves into the onion. Add the onion and bay leaf to the sauce and simmer for about 20 minutes. It will reduce by about 20 percent.
5	Remove whole herbs and spices	3
Remove the onion and bay leaf. Strain the sauce through a fine mesh sieve to ensure no whole pieces of herbs or spices remain.
6	Add cheeses	5
Return the sauce to the pan and add the Gruyère and Parmesan. Stir until the cheese has fully melted.
7	Add more butter and milk	2
Add the remaining butter and add more milk for a thinner consistency.
8	Serve
Serve immediately.

This Classic Mornay Sauce is delicious cheesy sauce which is great with pasta, chicken and fish dishes. Make a pot of this sauce soon and come back to leave a comment telling me how you get on.

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!