This delicious easy to make cheesy mornay sauce is absolutely perfect to use in vegetable and potato casseroles and comes together in no time.
Stemming from the mother sauce, bechamel, this tasty cheesy goodness is incredibly simple to prepare. It is super versatile as it can be used on homemade pasta or even roasted root vegetables to help enhance the flavor of just about anything.
What Is it
Mornay sauce is a classic cheese sauce consisting of bechamel that is finished off by whisking in gruyere and parmesan cheeses to make a delicious cheesy sauce.
What Does It Taste Like
Since it uses such a strong-flavored cheese, gruyere, it has an incredibly creamy, nutty, and slightly salty flavor to it. It is rich, delectable and absolutely delicious.
How to Make Mornay Sauce
This is such an easy recipe to prepare, just follow the directions below:
Prepare your bechamel sauce (roux and milk). Keep it warm in a medium-size pot over low heat.
Shred the gruyere cheese and grate fresh parmesan.
Add the cheeses to the white sauce and whisk in until completely smooth.
Finish by whisking in some unsalted butter
If for some reason it is too thick, add ¼ cup of hot milk to help thin it out.
What Do You Put It On
Since this can be used in so many different things, feel free to get creative. Here is what I like to put it on:
Make It Ahead of Time
You can prepare mornay sauce up to 2 days ahead of time. Simply keep it covered in the refrigerator until the day you would like to serve it. Add it to a medium-size saucepot and heat over low heat until hot. The sauce is going to be thick so whisk in a ½ cup of hot milk to help thin it out. Adjust the seasonings and serve.
Recipe Chef Notes + Tips
How To Reheat: Add it to a medium-size saucepot and heat over low heat until hot.
How To Store: Simply keep it covered in the refrigerator for up to 4 days.
It is very to alter the flavor of the sauce by replacing the gruyere cheese with cheddar cheese which would also go excellent on vegetables.
If for some reason the sauce is chunky, be sure to strain it through a chinois or fine mesh strainer.
If the sauce is too thick, thin it out with ¼ cup of hot milk.
More Sauce Recipes
Mornay Sauce Recipe
- 1 bechamel recipe
- 4 ounces shredded gruyere cheese
- 2 ounces grated parmesan cheese
- 2 tablespoons unsalted butter
- sea salt and pepper to taste
- Heat the bechamel sauce in a medium-size pot over low heat until hot.
- Add in the cheese and whisk until it is completely mixed in and smooth.
- Finish by whisking un unsalted butter until melted in and adjust seasonings with salt and pepper if it needs it.
- How to Reheat: Add it to a medium size sauce pot and heat over low heat until hot.
- How to Store: Simply keep it covered in the refrigerator for up to 4 days.
- It is very to alter the flavor of the sauce by replacing the gruyere cheese with cheddar cheese which would also go excellent on vegetables.
- If for some reason the sauce is chunky, be sure to strain it through a chinois or fine mesh strainer.
- If the sauce is too thick, thin it out with ¼ cup of hot milk.