A Mornay sauce is a béchamel sauce with grated cheese added. The usual cheeses in French cuisine are Parmesan and Gruyère, but other cheeses may also be used. In French cuisine, it is often used in fish dishes.
| Preparation | Cooking | Servings |
| 5 min | 15 min | 4 |
In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and cheese.
Ingredients:
Way of preparation
Step 1
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time.
Step 2
Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese.
Tips & Hints:
Serve hot