February 08, 2016

Mornay sauce/ Cheese sauce

A Mornay Sauce is basically a Béchamel sauce with cheese in it. In this sauce grated cheese added in last 2 minutes of cooking. Generally Gruyere cheese is added to this sauce but white cheddar, processed cheese can be other options too. Serve hot on vegetable or use in your recipes, your dish going to be super delicious and rich in taste.

Cuisine: French/World | Recipe Category: Sauces & Condiments
Prep Time: 5 Minutes | Cook Time: 10 Minutes | Serving: 1 cup


All-purpose flour
2 Tbsp.
2 Tbsp.
Milk, heated
1 cup
white cheddar cheese (you can use other option too)
½ cup
White Pepper Powder
½ Tsp.
1/8 Tsp.
Nutmeg powder
1 pinch

Step by Step Instruction: [Hide Images]

  1. Melt the butter in a heavy-bottomed saucepan. If using garlic add in now and sauté for few seconds. 
  2. Stir  in the flour and roast, stirring constantly, until you get a nice aroma and the paste bubbles a bit around 2 minutes. Don't let it brown or burnt.
  3. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.  
  4. Add salt, nutmeg powder, pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
  5. Switch of the flame and whisk in the cheese until it melts.
  6. Serve hot or cool down for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming. . 

Quick Tips:

  1. Leftover sauce can be refrigerated for few days for later use.
  2. Use black pepper powder id white pepper powder is not available.

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