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Mornay Sauce

keithsnow's picture
Chef Keith Snow demonstrates how to make this building-block sauce of French cuisine.
Ingredients
  Bechamel 1⁄2 Cup (8 tbs)
  Shredded gruyere cheese 1⁄2 Cup (8 tbs)
  Grated sharp cheddar cheese 1⁄2 Cup (8 tbs) (White)
Directions

MAKING
1. In a saucepan over low heat, pour in the B├ęchamel sauce and allow to heat it up stirring continuously.
2. Once the sauce is hot, add the cheeses in small batches and stir well after each addition.
3. Stir and heat until all the cheese is added, and once the final addition is melted turn off the heat.

SERVING
4. Serve over steamed vegetable, pasta, chicken or use as desired.

TIPS
Add the cheese only after the added cheese melts, and stir well to avoid sticking to the bottom of the pan.
Do not over heat as the sauce can split.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Taste: 
Savory
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Cheese, Milk Product
Restriction: 
Low Carb
Cook Time: 
10 Minutes

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