This cheese sauce has been used for more than 200 years and typically consists of grated gruyère cheese added to a béchamel sauce. It can be used especially for fish and seafood dishes.
Recipe for mornay sauce
Mornay sauce/Sauce Mornay is one of the most well-known French sauces and is a secondary sauce to one of the five French mother sauces: Bechamel sauce.
The cheese sauce has been used for more than 200 years and typically includes grated Gruyère cheese added to the bechamel sauce. It can be used especially for fish and seafood dishes.
Here in Denmark, it is typically used for homemade lasagna or dishes that need to be gratinated.
Servings: people
Mornay sauce
This cheese sauce has been used for more than 200 years and typically consists of grated gruyère cheese added to a béchamel sauce. It can be used especially for fish and seafood dishes.
Equipment
- Saucepan (Option 1)
- Pot (Option 2)
- Whisk
Ingredients
- 25 gram Butter
- 40 gram Wheat Flour
- 515 gram Whole Milk
- Salt and Pepper
- Nutmeg grated, a little
- 40 gram Grated cheese
- 1 pcs. Egg Yolk can be omitted
- 5 gram Dijon Mustard can be omitted
Instructions
- Start by putting the butter in a small pot/saucepan and melt it.
- I usually set it to 9 or 10 on my stove.
- Add flour to the pot and whisk it well. Keep at it until you have a smooth paste and let the process take 2-3 minutes to ensure the flour is well cooked through, so it doesn't taste like flour.
- Add 1/3 of the milk and whisk it well. Don't start too hard, or you'll splash it all over the kitchen (speaking from experience :-)).
- Gradually add the rest of the milk while stirring it well. The goal is to eliminate all lumps, and the sauce should thicken.
- Season with salt, pepper, and grated nutmeg.
- When the sauce tastes just right, turn off the stove and let it sit for 30-60 seconds.
- Add the grated cheese (and mustard if you like) and stir it well into the sauce. If the burner is still on, there's a chance the cheese will become stringy.
- The sauce should have thickened quite a bit; if it's too thick, just add a little milk.
- If you want the sauce to be even creamier, add an egg yolk and whisk the sauce for another minute.
- Enjoy.