Mornay Sauce
Béchamel is one of the five mother sauces in French cuisine. After learning how to make a perfect béchamel, you can use it as a base to create different sauces. By adding cheese to a béchamel, it will turn into the delicious mornay sauce, which can be used to make dishes such as gratin, lasagna, croque madame, moussaka and gourgères.
Add <quantity>575<unit>ml</unit></quantity> of milk to a separate pot. Warm over medium-low heat until hot, but not boiling
Melt <quantity>80<unit>g</unit></quantity> of butter in a saucepan over medium heat
Add <quantity>80<unit>g</unit></quantity> all-purpose flour. Whisk for 3m until the flour is cooked and the mixture becomes loose
Add <quantity>¾<unit>cup</unit></quantity> of the milk to the butter and flour, in <quantity>4</quantity> batches. Whisk each time until it becomes smooth
Add <quantity>110<unit>g</unit></quantity> of finely grated gruyére cheese. Whisk until the cheese is melted and the sauce is smooth. Add the remaining milk to loosen the sauce, if necessary
Season with salt to taste
Grate nutmeg to taste and whisk
Transfer the sauce to a bowl
Cover with cling film, pressing it against the surface to avoid forming a skin. Set aside to cool down to room temperature
Transfer the sauce to a piping bag and cut a <quantity>1<unit>cm</unit></quantity> hole. The mornay sauce is ready
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