Mornay Sauce
A simple sauce to give a comfort feeling to many dishes looking for creamy yumminess!
Chef:Belgian Foodie
Servings Prep Time
1liter 5
Cook Time
20minutes
Servings Prep Time
1liter 5
Cook Time
20minutes
Ingredients
Roux
Sauce
  • 1000ml milklow fat (or other if you prefer) – See notes
  • 100g cheesegrated (Parmesan, Emmental and/or Gruyère)
  • 1pinch nutmegfreshly grated or ground
  • white pepperor black pepper if you don’t care it’s not pure white
  • 2dashes saltto taste
Instructions
Roux
  1. Mix the olive oil and the flour together in a small bowl until you have a grainy paste. This paste is called a “roux” as it will help thicken a sauce as it cooks. Some people like it thicker than others and start with 1/1 olive oil to flour ratio. I use less flour here yet my sauce ends up thick enough, especially if you will add it to a dish that will bake further in the oven.
  2. Put a sauce pot over a medium flame. Add the roux mixture into the heated pot and stir. Continue until it starts boiling (small bubbles) (2-3 minutes).
Sauce
  1. Add cold milk (see notes) and whisk the ingredients together making sure it is smooth. Continue stirring from time to time until the milk begins to boil gently (small bubbles on the edges.
  2. Add the salt, pepper and nutmeg to taste.
  3. Reduce heat to low flame and continue heating the mixture in the pot until you reach the thickness that you like. Remember it will thicken further when you add the cheese and even more if you use this sauce in a casserole that will cook more time in the oven.
  4. Remove the pot from the stove. Add the grated cheese and stir until melted and the sauce is smooth.
  5. Adjust seasoning and use.
Recipe Notes

With a Béchemel sauce or any sauce made from a Béchemel sauce, it is essential to start with cold ingredients (butter and milk) and only add the milk when the roux is hot (slightly boiling). The combination of hot-cold is required to get a smooth consistency. This sauce can be made vegan, gluten-free or more rich if you like.   If you use low fat or nonfat milk you might need to cook a little longer to get the thickness you like OR need to add a little more flour.  

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