Mornay Sauce

About

Mornay sauce is a classic French sauce that is essentially a Béchamel sauce enriched with cheese. It is known for its creamy texture and rich, cheesy flavor, making it a versatile addition to many dishes. Semi-firm cheeses mainly used for their smooth melting properties with Gruyère being the most common

Ingredients

bechamel

14 g

all-purpose flour

14 g

unsalted butter

240 ml

whole milk

cheese

25 g

gruyere cheese

Steps

Name: Mornay Sauce
Ingredients: 14 GRAM all-purpose flour; 14 GRAM unsalted butter; 240 MILLILITER whole milk; 25 GRAM gruyere cheese

Step 1

make a bechamel with the flour, butter, and milk

Step 2

Remove the saucepan from the heat and let it cool slightly for ~1-2 minutes. Stir in the grated Gruyère in small batches until it is completely melted and the sauce is smooth. Tip: If you add cheese when the sauce is too hot, it can cause the sauce to “break”. This means the proteins and fat of the cheese will separate and the sauce will become grainy or oily instead of smooth and creamy