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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.