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Mornay Sauce

Mark Todd - The Cheese Dude

Mornay is simply a traditional Béchamel sauce with the addition of shredded or grated cheese. The traditional version, as found in Escoffier's Le Guide Culinare, calls for half Gruyere half Parmesan. I have seen recipes using only Gruyere, Gruyere and Emmentaler Swiss, Gruyere and White Cheddar, Emmentaler and Parmesan, even Gruyere and Blue Veined cheese. It is most commonly used with seafood, but works well with a range of vegetables. Try it with grilled or steamed zucchini or summer squash. You can use it to make any sort of gratiné dish by reserving half of the cheese out of the sauce to sprinkle over the top.


* Butter 2 tbsp.
* Flour (white) 2 tbsp.
* Milk (heated to boiling) 1 1/2 cups
* Gruyere (grated or shredded) 1/2 cup (1 1/2-2 oz)
* Parmesan (grated or shredded) 1/2 cup (1 1/2-2 oz)
* Nutmeg- dash
* Salt & Pepper to taste
* Cayenne Pepper- dash

Melt butter in a heavy bottom saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but NOT BROWN. At this point add the heated milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. The Béchamel is now ready. Remove from heat, add cheese and stir until incorporated completely. Add Cayenne. Makes about 2 1/4 cup.