Photo: Classic Mornay Sauce Recipe
Ingredients
- 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
Directions
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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By az93
Caribbean
on January 29, 2013
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Easy, delicious and so delicate. I just made it as a light topping for my chicken cordon bleu dinner and will lightly drizzle it on my asparagus side now as well. I will make this often. Thanks for the simple, gourmet addition to my repertoire Emeril!
By Dragonfly Serenity
Wisconsin Rapid...
on August 08, 2010
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This was good for a basic sauce but maybe it's just me being from Wisconsin but 2 ounces of cheese just didn't seem like enough. I added the 2 ounces and tasted then added about 4 ounces more to give it more flavor. But the end result was very good and a great quick cheese sauce. Definately using again with different types of cheese.
By janet_clayton_5...
St. George, UT
on February 20, 2009
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We finished dinner a couple of hours ago and my husband is still raving about the sauce. I served it over steamed broccoli and am looking foward to making it again and using a vegetable combo. I did substitute Swiss for the Gruyere as it is less expensive and I like the taste of it better.
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