Mornay Sauce

Name: Mornay Sauce
Yield: Makes 500 ml
Cuisine: French
Ingredients: Béchamel Sauce, made with 30 g each of butter and flour and 500 ml milk; 2 teaspoons cold unsalted butter; 60 g gruyère cheese, coarsely grated; salt and freshly ground white pepper; freshly grated nutmeg

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The béchamel sauce used here needs to be somewhat thicker than the standard recipe as it provides a protective coating for the food being gratinated, such as lightly cooked, well-drained cauliflower or poached eggs.

Ingredients

Béchamel Sauce, made with 30 g each of butter and flour and 500 ml

Europe
Oceania
Australia
France
Sauce
Vegetarian
Mediterranean

Method

In a heavy-based saucepan, gently heat the béchamel sauce, then remove from the heat and whisk in half of the gruyère and the butter. Taste and correct the seasoning, adding some nutmeg.
Coat the food to be gratinated, dust with the remaining gruyère then place under a fairly hot grill until golden.