Mornay Sauce

Sauce Mornay

Sauce Mornay is a classic French béchamel enriched with grated Gruyère and sometimes Parmesan, often finished with a touch of cream. It is the traditional partner for eggs en cocotte, gratins, croque-monsieur, and steamed vegetables.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4 (about 500 ml)

Difficulty

Easy

Recipe ingredients

• •500 ml (2 cups + 2 tbsp) whole milk, warm; cow's milk is traditional
• •45 g (3 tbsp) unsalted butter
• •35 g (⅓ cup) all-purpose flour, type 55 in France
• •1 piece small bay leaf
• •1 pinch whole nutmeg, freshly grated
• •5 g (1 tsp) fine sea salt
• •1 g (¼ tsp) white pepper, freshly ground
• •80 g (1 cup grated) Gruyère AOP, finely grated; Comté is an acceptable substitute
• •20 g (¼ cup grated) Parmigiano-Reggiano, optional, for sharper flavor
• •30 ml (2 tbsp) heavy cream, optional, for a glossier finish

Steps

1. 1 Warm the milk in a small saucepan over low heat with the bay leaf until just steaming; remove from heat and discard the bay leaf.
2. 2 In a separate heavy saucepan, melt the butter over medium heat until foaming subsides. Add the flour all at once and whisk constantly for about 90 seconds to 2 minutes, until the roux turns pale blond and smells of shortbread — do not let it brown.
3. 3 Take the pan off the heat and pour in the warm milk in a thin stream, whisking vigorously to prevent lumps. Return to medium heat and bring to a gentle simmer, whisking often.
4. 4 Simmer the béchamel for 6 to 8 minutes, stirring frequently, until it thickens enough to coat the back of a spoon; a line drawn with your finger should hold clean. Season with salt, white pepper, and a grating of nutmeg.
5. 5 Reduce the heat to the lowest setting. Add the grated Gruyère (and Parmigiano, if using) in three additions, whisking until fully melted and smooth before the next addition. Stir in the cream, if using, for a silker texture.
6. 6 Check the seasoning and adjust salt and pepper. Use immediately, or press a piece of buttered parchment directly onto the surface to prevent a skin and keep warm for up to 20 minutes; reheat gently over low heat, whisking, before serving.
7. 7 Doneness cue: the finished sauce should be glossy and nappé — when you lift a spoonful and pour it back, it should thinly coat the back of the spoon and cling. Serve at 65 to 70 °C / 150 to 160 °F for best texture; do not boil once the cheese is added or it will break and turn grainy.