Classic Mornay Sauce
This classic Mornay sauce is everything you want in a creamy, cheesy delight! It’s rich, velvety, and the perfect finishing touch for your favorite dishes like gratins, seafood, or even just poured over roasted veggies. Trust me, once you taste this sauce, you’ll be finding excuses to drizzle it on everything!
Ingredients
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1¼ cups whole milk warmed
- ½ cup grated Gruyère cheese or a mix of Gruyère and Parmesan
- ¼ cup grated Parmesan cheese
- Salt and white pepper to taste
- A pinch of freshly grated nutmeg optional
Instructions
- In a saucepan, melt the butter over medium heat.
- Once melted, add the flour and whisk continuously for 1-2 minutes to form a smooth roux. This will help cook off the raw taste of the flour.
- Gradually pour in the warmed milk, whisking constantly to prevent lumps from forming.
- Bring the mixture to a simmer, continuing to whisk until it thickens and coats the back of a spoon (about 5 minutes).
- Lower the heat and stir in the Gruyère and Parmesan cheeses until melted and smooth. (If the sauce is too thick, add a splash more milk to reach your desired consistency.)
- Season with salt, white pepper, and a pinch of nutmeg if desired.
- Use immediately over dishes like gratins, seafood, or vegetables.
- Enjoy this velvety, cheesy sauce!
Notes
Cheese Options: Gruyère and Parmesan create a perfect balance of rich, nutty, and salty flavours, but feel free to experiment with other cheeses like cheddar or fontina for a different taste.
Consistency Adjustment: If the sauce becomes too thick while cooking, simply add a bit more warmed milk, a little at a time, until you reach your desired consistency.
Storage: Mornay sauce is best served fresh, but if you need to store it, let it cool completely and refrigerate for up to 2 days. Reheat gently over low heat, stirring frequently, and add a splash of milk to restore its creamy texture.
Vegan Option: For a dairy-free version, use plant-based butter and cheese alternatives. You can also use unsweetened almond milk or another non-dairy milk.
Serving Tips: This sauce is very versatile, use it over gratins, vegetables, pasta, or seafood. It’s also delicious as a dip or drizzle on roasted potatoes or steamed broccoli.
Nutmeg: A pinch of freshly grated nutmeg adds a traditional touch, but it’s optional if you prefer a more straightforward cheese flavour.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
