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Mornay Sauce
Rich, glossy, and deeply savory, this classic cheese sauce transforms ordinary vegetables and proteins into something special. It starts with a simple butter and flour roux, then builds a lighter base using a blend of chicken broth and half-and-half. Nutty Gruyere and sharp Parmesan melt right into the hot liquid, creating a velvety texture that isn't overly heavy. You'll master the stovetop technique in just a few stirs. Pour it over roasted asparagus, baked fish, or freshly poached eggs for an elegant finish.
Equipment
- Saucepan
- Stovetop
Ingredients
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- ½ cup half-and-half
- ½ cup chicken broth (for homemade broth, see page 528 )
- ¼ cup shredded Parmesan cheese (1 oz)
- ¼ cup shredded Gruyère or Swiss cheese (1 oz)
Instructions
- 1Melt the butter in a small saucepan over low heat. Whisk in the flour and cook constantly until the mixture turns smooth and bubbly. This brief cooking removes the raw flour taste. Remove the pan from the heat.
- 2Gradually whisk in the half-and-half and chicken broth. Return the pan to the heat and bring the liquid to a boil, stirring constantly. Boil and stir for 1 minute to thicken the base.
- 3Remove the saucepan from the heat. Whisk in the shredded Parmesan and Gruyere cheeses until they melt completely and the sauce is smooth.
Notes
- Variation: To make a Velouté sauce, omit the half-and-half and cheeses. Increase the chicken broth to 1 cup, and stir in 1/8 teaspoon of black pepper and 1/8 teaspoon of ground nutmeg.
- Serving: Pour this warm cheese sauce over roasted vegetables, baked fish, shellfish, or freshly poached eggs.
- Prep: Grate your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly.
Recipe Details
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