Best 4 Classic Mornay Sauce Recipes

Mornay sauce is a classic French sauce that is made with a béchamel sauce base and then enriched with grated cheese, typically Gruyère or Parmesan. It is a versatile sauce that can be used in a variety of dishes, including macaroni and cheese, lasagna, and croque monsieur. Our collection of Mornay sauce recipes includes both classic and modern variations of this beloved sauce.

From the traditional Mornay sauce, made with a roux of butter and flour, to a lighter version made with Greek yogurt, our recipes offer a range of options to suit different tastes and dietary preferences. We also have recipes for Mornay sauce variations that incorporate different types of cheese, such as cheddar, Gouda, and blue cheese, as well as herbs and spices for added flavor.

Whether you are a novice cook or an experienced chef, our Mornay sauce recipes are easy to follow and guarantee delicious results. So, gather your ingredients, put on your apron, and let's get cooking!

Let's cook with our recipes!

CLASSIC MORNAY SAUCE

Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

Ingredients

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

MORNAY SAUCE

Mornay Sauce image

Provided by Food Network

Categories side-dish

Yield 2 cups

Number Of Ingredients 7

Ingredients

3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt
Freshly ground white pepper
Pinch of nutmeg
1/2 cup grated Parmigiano-Reggiano cheese

Steps:

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Serve hot

CLASSIC MORNAY SAUCE

Classic Mornay Sauce image

Mornay sauce is a classic béchamel sauce enriched with a blend of Gruyère and Parmesan cheeses. It can be used for vegetables, eggs, and pasta.

Provided by Danilo Alfaro

Categories Dinner Sauce

Time 35m

Number Of Ingredients 8

Ingredients

4 tablespoons butter (not margarine or a blend, divided )
1/3 cup all-purpose flour
3 cups whole milk (warm but not hot), divided
2 to 3 whole cloves
1/4 onion (peeled)
1 bay leaf
2 ounces grated Gruyère cheese
2 ounces grated Parmesan cheese

Steps:

Gather your ingredients.
In a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
Stir in the flour to form a roux . Cook for 2 to 3 minutes, stirring frequently, until most of the water has cooked out (it will bubble less), which also allows the raw flour taste to cook off.
Slowly add 2 1/2 cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure you retrieve all of the cloves.
Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
Remove from heat, stir in the remaining 1 tablespoon butter, and adjust the consistency with some or all of the remaining 1/2 cup milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!

Nutrition Facts : Calories 186 kcal, Carbohydrate 10 g, Cholesterol 38 mg, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, Sodium 264 mg, Sugar 5 g, Fat 13 g, ServingSize 8 servings, UnsaturatedFat 0 g

MORNAY SAUCE

Mornay Sauce image

Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 16

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/2 cup chicken broth
1/2 cup grated Parmesan cheese or shredded Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

Steps:

In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.

Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g

Tips:

For a smooth sauce, use a whisk to stir the sauce constantly while cooking.
Use freshly grated Parmesan cheese for the best flavor.
If the sauce is too thick, add a little milk or cream.
If the sauce is too thin, cook it for a few more minutes or add a little cornstarch or flour.
Mornay sauce can be used as a topping for vegetables, fish, or chicken.
It can also be used as a base for other sauces, such as cheese sauce or Alfredo sauce.

Conclusion:

Mornay sauce is a versatile and delicious sauce that can be used in many different ways. It is easy to make and can be tailored to your own taste. Whether you are using it as a topping or a base for another sauce, Mornay sauce is sure to please.