Mornay sauce is a wonderful cheese sauce that enhances many dishes. It is a basic Béchamel sauce or White sauce that has Gruyere or Swiss cheese added… a bit of nutmeg is usually added as a spice, along with salt and pepper.
The sauce is pictured above on the Croque Monsieur and the Mushroom Swiss Omelet.
Gruyere tends to be very expensive… a less expensive alternative is using a mix of Swiss and gruyere.. Sargento makes an Artisan Blend of Swiss and Gruyere that’s excellent and more affordable.
This makes a thick sauce… add a ½ cup more milk for a thinner sauce. Depending on what you plan to use the sauce for... will depend on how thick a sauce you want... for example... for the Croque Monsieur the sauce is very thick... that recipe uses more cheese ...
See my previous post Sauce Making Basics for tips on making sauces.
If you haven’t had this sauce… I hope you try it!
Recipe: Mornay Sauce
All you need:
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
¼ cup Sargento Artisan Blend Shredded Swiss and Gruyere Cheese
¼ cup grated Parmesan cheese
Salt to taste
Pepper to taste
Pinch of nutmeg
All you need to do:
In a small saucepan, melt 2 tablespoons unsalted butter.
Add the 2 tablespoons of flour and stir well.
Cook for about 2 minutes to “cook off” the flour taste.
Slowly pour the milk into the saucepan, whisking constantly with a whisk.
Whisk vigorously to make sure there are no lumps. Sauce will thicken fairly quickly.
Remove from the heat and add the shredded cheese, Parmesan cheese, salt, pepper and nutmeg. Stir well until cheese is melted… about 2 minutes. Sauce will be very thick. Set aside.
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