Mornay Sauce

Name: Mornay Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 1/4 cups (310 ml)
Ingredients: 1 tbsp butter; 1 tbsp unbleached all-purpose flour; 1 cup (250 ml) milk; 1 cup (100 g) sharp cheddar cheese, grated (see note); 1 egg yolk; 1 pinch ground nutmeg

(0)

Rate this recipe

Preparation 5 min
Cooking 10 min
Makes 1 1/4 cups (310 ml)

Mornay sauce is simply a béchamel sauce with grated cheese mixed in. Traditionally, Gruyère is used, but there’s nothing stopping you from adding cheddar, Emmental, Swiss or any other firm cheese. This variation of the classic sauce brings creaminess and flavour to any dish it accompanies. It can be used as a base for macaroni and cheese, or also to top Florentine eggs and cooked cauliflower.

Vegetarian
Nut-free

Ingredients

- 1 tbsp butter
- 1 tbsp unbleached all-purpose flour
- 1 cup (250 ml) milk
- 1 cup (100 g) sharp cheddar cheese, grated (see note)
- 1 egg yolk
- 1 pinch ground nutmeg

Preparation

- In a pot over medium heat, melt the butter. Add the flour and cook for 1 minute while whisking. Add the milk. Bring to a boil while whisking constantly. Cook for another 2 minutes or until the mixture thickens. Remove from the heat.
- Add the cheese, egg yolk and nutmeg. Season with salt and pepper. Mix just until the cheese has melted.

Note from Ricardo

For a classic Mornay sauce, replace the cheddar cheese with the same amount of Gruyère cheese. If you’re looking to use up leftovers and reduce waste, any semi-firm or firm cheese can be used, rinds removed.

Mornay Sauce

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note