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:
Melt 2 tablespoons of butter over medium-low heat in a heavy-bottomed pan.
Stir in the flour and cook for 2-3 minutes, stirring constantly.
Gradually pour in 2 ½ cups of warm milk while whisking continuously to avoid lumps.
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.
Remove the onion and bay leaf. Strain the sauce through a fine mesh sieve to ensure no whole pieces of herbs or spices remain.
Return the sauce to the pan and add the Gruyère and Parmesan. Stir until the cheese has fully melted.
Add the remaining butter and add more milk for a thinner consistency.
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.
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