Mornay sauce is simply a traditional Béchamel
sauce with the addition of shredded or grated cheese.
Mornay Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere or Swiss cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste
Dash of cayenne pepper
- Melt butter in a heavy saucepan over low
heat. Add flour and cook slowly for about 2 minutes, stirring
constantly. Remove from heat. The mixture should get foamy or
frothy but not brown.
- Add the hot milk and whisk vigorously
until smooth. Add the seasonings and return to the heat and boil
for about 1 minute over medium high heat. Remove from heat, add
cheeses and stir until incorporated completely. Add cayenne.
Makes about 2 1/4 cup.
