Mornay Sauce is basically a bechamel sauce with cheese. It is said to be named after Philippe de Mornay (5 November 1549 – 11 November 1623), seigneur du Plessis Marly, a French Protestant writer and member of the Monarchomaques ("killer of kings").
The bechamel was, however, invented much later, and is probably a 19th century invention of the restaurant Le Grand Véfour in Paris.
Here is a recipe that makes around 500 ml sauce.
2 tbsp butter
2 tbsp flour
350 ml / 8 fluid oz milk, heated
60 grams / 2 ounces Gruyere or Swiss cheese, grated
60 grams / 2 ounces Parmesan cheese, freshly grated
Dash nutmeg, freshly ground
salt
pepper
Melt butter in a heavy saucepan over low heat. Add flour and cook slowly for about 2 minutes, stirring constantly. Remove from heat. The mixture should get foamy or frothy but not brown.
Add the hot milk and whisk vigorously until smooth. Add seasoning and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir until incorporated completely. Add cayenne.
Allow sauce to cool down.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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