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Mornay Sauce

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A cheesy bechamel sauce with your choice of parmesan, paregianno-reggiano, comte or gruyere

Ingredients

Scale
  • 1 stick unsalted butter
  • 3/4 cup flour + 2 tablespoons
  • 1–1/2 cups whole milk
  • 1–1/2 cups heavy cream
  • 1 cup coarsely grated cheese of your choice – parmesan, parmagianno-reggiano, comte or gruyere
  • 1/2 tsp dijon mustard
  • 1/4 tsp sea salt – to taste
  • 1/4 tsp ground nutmeg
  • 1 pinch cayenne pepper

Instructions

  1. Make a blond roux: melt the butter in a heavy bottom pot over low medium heat until it bubbles
  2. Add 3/4 cup flour while whisking until fully incorporated. Add the remaining flour if it remains too “wet”. Cook for 3-4 minutes while stirring to prevent coloring or burning the roux
  3. Drizzle in the milk, then the cream while constantly whisking to a smooth testure
  4. Add the cayenne, mustard, nutmeg and salt – stir it in
  5. Add the grated cheese and stir until it is melted, then taste and adjust the salt
  6. You should have a thick gravy-like sauce, but you can thin it with milk if necessary
  7. Keep warm until ready to use or make a day in advance. Cool, cover tightly with plastic wrap pressed on the surface (prevents a skin forming on top) and refrigerate. Warm over lowest heat with a drizzle of milk and stir until it warms and returns to a creamy texture

Find it online: https://www.cooksavorcelebrate.com/mornay-sauce/