Mornay is simply a traditional
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
and whisk vigorously until smooth. Add the seasonings
and return to the heat and boil for about 1 minute over
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.