Enrich classic béchamel sauce (one of the five French mother sauces) with Gruyère cheese and sometimes Parmesan and you have Mornay Sauce! Delightful over eggs, vegetables, or Wasatch Mountain Man Skillet. It also makes a great substitute for hollandaise over Eggs Benedict.
Watch Becky make this recipe on Studio 5
Yields: 2 Cups
2 tablespoons butter
2-3 tablespoons flour
2 cups warm milk (I prefer whole milk)
Salt and pepper to taste
Pinch of nutmeg, optional
2 ounces shredded Gruyere or other cheese (½-cup)
Melt butter in saucepan over medium heat, add 2-tablespoons flour and cook until frothy (don’t brown). Whisk in warm milk. Continue to stir and cook until and starts to bubbly. Remove from heat, add seasonings to taste (this is a bechamel or white sauce). Add cheese and stir until melted (now it’s a Mornay sauce). Sauce will thicken as it cools. If a thicker sauce is prefered, use 3-tablespoons flour (or more).
If sauce cools and thickens too much or to reheat stored cold Mornay sauce, place in microwave. On medium heat, and in 30-40 second intervals, heat and stir until hot.