- 3 tbsp Butternot margarine, divided
- 1/3 cup All-purpose flour
- 2 ¾ cups Whole milk(warm but not hot), divided
- 2-3 whole Cloves
- ¼ Onionpeeled
- 1 Bay leaf
- 2 oz Gruyère cheesegrated
- 2 oz Parmesan cheesegrated
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
Make a roux
Place clove studded onion in the sauce
Remove whole herbs and spices
Add more butter and milk