Classic Mornay Sauce

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Roux

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
9 min
Level:
Intermediate
Yield:
about 2 cups of sauce

Times:

Prep: 3 min
Inactive Prep: --
Cook: 9 min
Total:: 12 min

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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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Comments & Reviews

recipe Classic Mornay Sauce
Janet St. George, UT 02-20-2009
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Scrumptious!
Rated: 5 stars out of 5

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.Read more
recipe Classic Mornay Sauce
Anonymous 07-22-2006
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a viewer in Austin, TX
Rated: 5 stars out of 5

I watched the show with my 13-year-old daugher who is a vegetarian. She decided right then and there that that was what she... wanted for a dinner side dish -- the "cheese" sauce over fresh veggies. It was so easy and delicious. Very versatile depending on what cheese you use.Read more
recipe Classic Mornay Sauce
LINDA Chicago, IL 07-05-2006
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Emeril made me laugh
Rated: 5 stars out of 5

He made a classic bechamel sauce, introduce cheese into it, and called it...cheese sauce, lol! He couldn't remember the word... "mornay" to save his life! I've had my share of senior moments like that, too. I just hope the viewers recognize that what he kept calling cheese sauce is this recipe for mornay, lol. (It's good, of course!)Read more
recipe Classic Mornay Sauce
MELANIE Ledgewood, NJ 03-12-2005
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Excellent
Rated: 5 stars out of 5

I make this all the time but I usually use Kreme Kaese cheese and sometimes I make it with the peas and proscuitto like... Emeril it's great on just about any meat or veggie dish.Read more