Mornay is a spruced up bechamel sauce. It’s a basic bechamel sauce mixed with Gruyere cheese. This sauce is also used to make homemade macaroni and cheese. Some people also use parmesan in place of gruyere cheese.
What does this sauce go with?
Like bechamel sauce, the mornay sauce goes well with almost anything. This cheesy mornay sauce is an excellent companion to steamed veggies, eggs, and any pasta. You can even spoon it over fish, chicken, and beef for added flavor.
If you love Eggs Benedict, you can make a cheesy mornay sauce variation. Instead of topping it with Hollandaise sauce, you can spoon over a Mornay cheese sauce! It’ll make the eggs taste richer.
- A bay leaf
- 4 tbsp butter
- ¼ onion peeled
- 3-4 cloves
- 3 cups warm whole milk
- ⅓ cup all-purpose flour
- 2 ounces parmesan
- 2 ounces gruyere cheese
- Making this cheesy mornay cheese is quite easy.
- First off, gather all the ingredients.
- On a skillet, melt the butter over low-medium heat. Once melted, make the roux. Toss in the flour and mix thoroughly. Make sure that there aren't any lumps. Add in 2 ½ cups of milk and stir well.
- Stick the cloves into the onion, then toss it in the cheese mixture. Add in the bay leaf as well.
- Let simmer for 10 minutes. By this time, you'll notice that the water has reduced by 20 percent.
- Remove the onion and bay leaf, don't forget to remove the cloves too. Remove from the pan and run the cheese mixture through a cheesecloth to remove any lumps.
- Pour the sauce once again to the pan and add in the cheeses. Remove from heat. Add in 1 tsp of butter and the remaining ½ cup of milk. Stir to combine and serve.