What is the difference between mornay sauce and bechamel?

Bechamel is the plain base sauce made from butter, flour, and milk. Mornay sauce is bechamel with cheese stirred in at the end. Every mornay starts as a bechamel, but not every bechamel becomes a mornay.

What cheese is traditionally used in mornay sauce?

Traditional mornay uses Gruyere cheese, sometimes with a little Parmesan added for extra depth. Gruyere melts smoothly and has a nutty flavor that keeps the sauce silky rather than grainy or greasy.

What do you use mornay sauce for?

It's classic on croque monsieur and croque madame, cauliflower or vegetable gratins, baked pasta dishes, and eggs. It's also the traditional topping for the Hot Brown, a Kentucky open-faced sandwich.

Why did my mornay sauce turn out grainy?

This usually happens when the cheese is added over heat that's too high, or all at once. Remove the pan from the heat before stirring in the cheese, and add it gradually so it melts smoothly instead of separating.

Can you make mornay sauce ahead of time?

It's best made fresh, since it can thicken and separate slightly as it cools. If you do make it ahead, reheat it gently over low heat, whisking constantly, and add a splash of warm milk to loosen it back up.

Mornay Sauce Recipe (Classic French Cheese Sauce)

Description

A rich, creamy French mornay sauce made from a bechamel base with Gruyere and Parmesan. Ready in 15 minutes and perfect on pasta, vegetables, or eggs.

Ingredients

Scale

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
1/2 cup Gruyere cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 teaspoon ground nutmeg
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until lightly toasted.
Slowly whisk in the warmed milk, a little at a time, until smooth.
Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
Remove from heat and stir in the Gruyere and Parmesan cheese until fully melted and smooth.
Season with the nutmeg, salt, and freshly ground black pepper.
Serve immediately while warm.

Notes

Warm the milk before adding it to prevent lumps. Serve immediately for the smoothest texture.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Sauce
Method: Stovetop
Cuisine: French

Nutrition

Serving Size: 1/4 cup
Calories: 110
Sugar: 3g
Sodium: 250mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0g
Protein: 5g
Cholesterol: 25mg

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