Sauce Mornay
The Quirky Foodster Team
Ingredients
- Béchamel sauce (see recipe) — 500 ml (2 cups)
- Gruyère, grated — 75 g (3/4 cup)
- Parmesan, grated — 25 g (1/4 cup)
- Egg yolk (optional, for richness) — 1
- Freshly grated nutmeg — 1 pinch
Method
- Prepare a batch of béchamel sauce and keep warm over low heat.
- Off the heat, whisk in the grated Gruyère and Parmesan until fully melted and smooth.
- If using, temper the egg yolk with a spoonful of the hot sauce, then whisk it back into the pan.
- Return briefly to very low heat to just warm through, without boiling, until glossy.
- Season with a little nutmeg to taste.
Cultural Background: A béchamel enriched with grated Gruyère and sometimes Parmesan, sauce Mornay takes its name possibly from Philippe de Mornay or a 19th-century chef's family, and is the classic base for gratins, croque-monsieur and dishes labelled 'Mornay' on French menus.
Tips: • Add cheese off direct heat to prevent it from becoming grainy or oily. • Don't let the sauce boil once cheese is added, or it may separate.
Variations: • Use Comté instead of Gruyère for a nuttier flavour. • Add a spoonful of Dijon mustard for extra depth.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat very gently over low heat, whisking constantly; do not boil. Nutrition (per serving) Approx. 90 kcal, 3.5 g protein, 6.5 g fat, 4.5 g carbohydrate per 30 ml serving.
FAQs: What dishes use Mornay sauce? Croque-monsieur, cauliflower gratin, eggs Mornay, and fish or seafood gratins. Can I use a different cheese? Yes, Gruyère is classic but Comté, Emmental or a mix work well too.
- Béchamel sauce (see recipe) — 500 ml (2 cups)
- Gruyère, grated — 75 g (3/4 cup)
- Parmesan, grated — 25 g (1/4 cup)
- Egg yolk (optional, for richness) — 1
- Freshly grated nutmeg — 1 pinch
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