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Mornay Sauce

Mornay-Sauce

Get this Bowl: Shell bisque mist bowl 

Arguably named after a 17th century French diplomat or perhaps coined by the 19th century French restaurant Le Grand Ve’four...this French classic cheese sauce is perfect for many dishes like Croque Madame and Mac & Cheeses. It is also a great sauce for sides like grilled asparagus or pan roasted broccoli and cauliflower side dishe

Total Time

Serving

15 - 20 Min

4 (2 cups)


Ingredients:

  • 1/4 Cups of milk
  • 1/4 Cup of All-Purpose Flour
  • 1/4 Cup of Butter
  • 1/4 Cup of Gruyere cheese
  • 1/4 Cup of Swiss cheese
  • 1 Bay Leafs
  • 2-3 grinds fresh Nutmeg (optional)
  • Salt & Pepper to taste
    (about 1//2 Tsp & 2-3 grinds of pepper)


Recipe Preparation:

  1. In a small saucepan, heat milk with bay leaf over low heat until just below
    boiling point, then remove from heat and discard the bay leaf.
  2. In another small sauce pan, heat the butter over medium heat until melted
  3. Add flour and cook for about 2 minutes, stirring frequently until a light
    golden color has formed.
  4. When your roux looks ready, remove from heat and gradually stir in warm milk
  5. Return to a low heat and cook for about 5-10 minutes stirring often to keep from burning or separating.
  6. When sauce is thick and smooth, add salt & pepper and if you chose, nutmeg.
    ( I love it with a hint of nutmeg, but because my son is allergic to nuts we most often skip this step)
  7. Stir well and on low heat add your cheeses stirring frequently to combine into a smooth silky cheese
    sauce.
  8. Serve immediately with favorite side dish and garnish with fresh chopped parsley or dill(optional)

Notes:

If you are not planning on using immediately, store in refrigerator with plastic wrap tight against the top of sauce.



Enjoy

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