Mornay sauce is simply a traditional Béchamel (white) sauce with the addition of shredded or grated cheese. Sounds fancier to say Mornay sauce, than cheese sauce, eh?
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup shredded Gruyère or Swiss cheese
1/2 cup 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.