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Classic Mornay Sauce Recipe

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4.7 from 6 reviews

Classic Mornay Sauce is a rich and creamy cheese sauce made by combining a buttery roux with milk and melted cheeses like Gruyère and Parmesan. Perfect for enhancing pasta, vegetables, and baked dishes, this versatile sauce can be customized with nutmeg, mustard powder, or white wine for added depth.

Ingredients

Essential Ingredients

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup Gruyère cheese grated
  • 1/4 cup Parmesan cheese grated
  • Salt and pepper to taste

Optional Ingredients for Variations

  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon mustard powder
  • Freshly cracked black pepper to taste
  • 1 tablespoon white wine (optional)

Instructions

  1. Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook while stirring constantly for about 2 minutes until the mixture is bubbly and golden, which cooks out the raw flour taste.
  2. Add the Milk: Gradually whisk in the whole milk to the roux, making sure to blend smoothly and avoid lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
  3. Incorporate the Cheeses: Lower the heat to low and stir in the grated Gruyère and Parmesan cheeses until completely melted and the sauce is smooth. Avoid boiling to prevent cheese from separating.
  4. Season the Sauce: Add salt and pepper to taste. If desired, incorporate optional ingredients such as ground nutmeg, mustard powder, freshly cracked black pepper, or white wine to enhance the flavor. Stir well to combine.
  5. Serve Warm: Use the Mornay sauce immediately over your favorite dishes such as pasta, vegetables, or baked casseroles for a creamy, cheesy finish.

Notes

  • For a smoother sauce, warm the milk before adding it to the roux.
  • Gruyère cheese provides this sauce's characteristic flavor, but you can substitute with Swiss cheese if needed.
  • Do not boil the sauce after adding cheese to prevent it from becoming grainy.
  • Optional white wine adds acidity and complexity, but you can omit it for a milder taste.
  • Use freshly grated cheeses for better melting and flavor compared to pre-grated options.

Find it online: https://lovelycooks.com/classic-mornay-sauce-recipe/