Name: Mornay Sauce (Sauce Mornay)
Yield: Makes 2 Cups to Serve 8
Cuisine: France
Ingredients: 2 ounces Swiss-style cheese, such as Gruyère or Emmentaler, grated (about ⅔ cup) or 1 ounce each Gruyère and Parmesan cheese, grated; 2 cups milk; ⅛ teaspoon salt; 3 tablespoons all-purpose flour; ⅛ teaspoon freshly ground pepper; Pinch of freshly grated nutmeg; 2½ tablespoons butter

Preparation info

Makes 2 Cups to Serve
8

Difficulty
Easy

Appears in

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 tablespo