Mornay Sauce

Sauce Mornay

Preparation info

  • Makes 2 Cups to Serve

    8

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

A MORNAY is a cheese-flavored béchamel that can be used with poached eggs, crêpes, vegetables, and meat. In France, the cheese used for the sauce is usually Gruyère, or a combination of Gruyère and Parmesan. Any Swiss-style cheese can be used; if you use other than a Swiss-style cheese, such as Camembert, the sauce takes on the name of the cheese. Classically, a Mornay is made with an addition of 3 to 4 tablespoons of butter just before serving. I find this added richness unnecessary and have eliminated it with today’s eating habits in mind. When browning the sauce as in a gratin, I always sprinkle additional cheese on top.

Ingredients

    Method