Classic Homemade Mornay Sauce

Classic Homemade Mornay Sauce

A Mornay sauce is a béchamel sauce with shredded or grated cheese added.

Some variations use different combinations of Gruyère, Emmental cheese, white cheddar or even Parmesan cheese.

A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.

RECIPE INGREDIENTS

4 tablespoons butter, divided

1/3 cup all-purpose flour

3 cups whole milk, warm but not hot, divided

2 to 3 whole cloves

1/4 medium onion, peeled

2 ounces grated Gruyère cheese

1 bay leaf

2 ounces grated Parmesan cheese

DIRECTIONS ON CLASSIC HOMEMADE MORNAY SAUCE

Melt 3 tablespoons of the butter over medium-low heat in a heavy-bottomed saucepan.cla

Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less).

Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.

Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it’s reduced by about 20 percent.

Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.

Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.

Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary.

Serve hot with pasta, chicken, or fish. Enjoy!

Mornay can be kept in the fridge in an airtight container for 4 to 5 days and will freeze as well for up to 3 months.

TRY OTHER BELGIAN RECIPES

CHICKEN AND MUSHROOM  VOL AU VENT

TRADITIONAL CURRY KETCHUP

BELGIAN CHICKEN WATERZOOI

TRADITIONAL BELGIAN FRIES

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Classic Homemade Mornay Sauce

A Mornay sauce is a béchamel sauce with shredded or grated cheese added.

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Course Main Course

Ingredients

  

• 4 tablespoons butter divided
• 1/3 cup all-purpose flour
• 3 cups whole milk warm but not hot, divided
• 2 to 3 whole cloves
• 1/4 medium onion peeled
• 2 ounces grated Gruyère cheese
• 1 bay leaf
• 2 ounces grated Parmesan cheese

Instructions

 

• Melt 3 tablespoons of the butter over medium-low heat in a heavy-bottomed saucepan.cla
• Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less).
• Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
• Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
• Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
• Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
• Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary.
• Serve hot with pasta, chicken, or fish. Enjoy!
• Mornay can be kept in the fridge in an airtight container for 4 to 5 days and will freeze as well for up to 3 months.