Creamy Homemade Sauce Mornay Recipes

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CLASSIC MORNAY SAUCE



Classic Mornay Sauce image

Mornay sauce is a classic béchamel sauce enriched with a blend of Gruyère and Parmesan cheeses. It can be used for vegetables, eggs, and pasta.

Provided by Danilo Alfaro

Categories     Dinner     Sauce

Time 35m

Number Of Ingredients 8

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

Steps:

  • Gather your ingredients.
  • In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
  • 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), which also allows the raw flour taste to cook off.
  • 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 right away with pasta, chicken, or fish. Enjoy!

Nutrition Facts : Calories 186 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, Sodium 264 mg, Sugar 5 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g

CLASSIC MORNAY SAUCE



Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

  • In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  • Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
  • The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

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