Velvety and rich, yet somehow still delicate, Mornay sauce is essentially the French equivalent of cheese sauce...think of it as cheese sauce with an elegant sense of style. It begins simply enough, with the preparation of a basic béchamel, but what makes this sauce particularly so special is the addition of shredded Gruyere. (This version also includes a hint of Parmigiano Reggiano for a savory flourish.) Sumptuously creamy in consistency and mildly nutty in flavor from the Gruyere, Mornay sauce delivers an exquisite ensemble of texture and taste that you won't soon forget. And it's surprisingly easy to prepare.
Mornay sauce is a fundamental component of the legendary Hot Brown sandwich, but it is fantastically versatile and can be utilized for so much more. You can spread it on a Croque Madame or Croque Monsieur, employ it as a base for macaroni and cheese or potatoes au gratin, or just use it to dress up your favorite roasted vegetables in an irresistible cheesy cloak.
Ingredients for Mornay Sauce
- whole milk
- unsalted butter
- all purpose flour
- Gruyere
- Parmigiano Reggiano
- freshly grated nutmeg
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Instructions
Begin by shredding the Gruyere and either grating or finely shredding the Parmigiano Reggiano. Set the cheeses aside.
In a small saucepan, heat the milk over medium heat until it reaches a simmer. Remove the saucepan from the heat while you proceed to make the roux for the béchamel base.
In a separate medium saucepan, melt the butter over medium heat. Then add the flour to create a roux and whisk constantly for about two minutes, until the mixture is foamy and pale yellow with a pleasant toasty aroma.
Gradually add the hot milk, whisking continuously, and bring the mixture to a boil. Cook, continuing to whisk, for about 5 minutes or until the mixture is noticeably thickened.
Remove the saucepan from the heat and add the freshly shredded Gruyere and Parmigiano Reggiano. Whisk until the cheeses are melted and the sauce is smooth.
Stir in the freshly grated nutmeg and season to taste with salt and pepper.
Hint: The Parmigiano Reggiano contributes a wonderfully savory note to the sauce, but it is not a strictly necessary addition. If you don't have any on hand, or just prefer to omit it, simply increase the Gruyere by ¼ cup.
Variations
- Spice - If you enjoy a bit of heat, add a dash of cayenne along with the nutmeg.
- Cheese - Gruyere is the traditional choice here, but this sauce can also be made with Emmentaler or white cheddar. (In the case of cheddar, I recommend sharp.)
- Additional Seasonings - If you want to add more nuance to the flavor of this sauce, you can season the milk. Simply take half of a peeled onion and use two cloves to attach a bay leaf to the cut side. Add the studded onion to the milk when put on to simmer, and then discard it before combining the hot milk with the roux.
Equipment
A French whisk is quite useful for making this sauce, since the narrow profile makes it easier to reach into the corners of the saucepan as you are whisking and helps to prevent any scorching.
Storage
Mornay sauce can be made in advance, cooled, and refrigerated in a sealed container for about 2 to 3 days. Simply reheat the sauce gently over low heat. If it seems too thick, you can revive the consistency by stirring in a few tablespoons of heavy cream.
Top tip
Using freshly shredded or grated cheese is really important when making Mornay sauce, so do not be tempted to take any shortcuts here. In other words, avoid anything that has been pre-shredded or pre-grated. Otherwise the finished sauce is likely to be grainy, rather than creamy, in texture.
📖 Recipe
Mornay Sauce
Equipment
- small saucepan
- medium saucepan
- whisk (preferably a French one)
Ingredients
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 cup Gruyere shredded
- ¼ cup Parmigiano Reggiano freshly grated
- pinch freshly grated nutmeg
- kosher salt
- freshly ground black pepper
Instructions
- Begin by shredding the Gruyere and either grating or finely shredding the Parmigiano Reggiano. Set the cheeses aside.
- In a small saucepan, heat the milk over medium heat until it reaches a simmer. Remove the saucepan from the heat while you proceed to make the roux for the béchamel base.
- In a separate medium saucepan, melt the butter over medium heat. Then add the flour to create a roux and whisk constantly for about two minutes, until the mixture is foamy and pale yellow with a pleasant toasty aroma.
- Gradually add the hot milk, whisking continuously, and bring the mixture to a boil.
- Cook, continuing to whisk, for about 5 minutes or until the mixture is noticeably thickened.
- Remove the saucepan from the heat and add the freshly shredded Gruyere and Parmigiano Reggiano. Whisk until the cheeses are melted and the sauce is smooth.
- Stir in the freshly grated nutmeg and season to taste with salt and pepper.
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