MORNAY SAUCE RECIPES

Name: Classic Mornay Sauce
Prep time: 3 min
Cook time: 9 min
Total time: 12 min
Yield: about 2 cups of sauce
Cuisine: european
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

CLASSIC MORNAY SAUCE RECIPE | FOOD NETWORK

Classic Mornay Sauce Recipe | Food Network image

Provided by Food Network

Total Time 12 minutes

Prep Time 3 minutes

Cook Time 9 minutes

Yield about 2 cups of sauce

Number Of Ingredients 8

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

Steps:

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.

MORNAY SAUCE RECIPE | FOOD NETWORK

Mornay Sauce Recipe | Food Network image

Provided by Food Network

Categories side-dish

Yield 2 cups

Number Of Ingredients 7

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 cup grated Parmigiano-Reggiano cheese

Steps:

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot

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