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France / Sauces & condiments
Wikibooks
Sauce Mornay
Sauce mornay is a béchamel sauce with grated cheese
Ingredients
ScaleNo serving count in the source — scale by factor
- Parmigiano Reggiano, finely grated1/4 cup
- gruyère cheese, finely grated1/4 cup
- sauce béchamel1 1/2 cup
- cayenne pepper1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine both grated cheeses.
In a saucepan, combine the sauce béchamel and the cayenne.
Stirring constantly, heat the sauce until it comes to a simmer.
Remove the saucepan from the heat and stir in the grated cheese.
Taste for seasoning and adjust with salt and pepper if necessary.
If not served immediately, you may dot the surface with butter to prevent a skin from forming.
