Sauce Mornay (Rich Cheese Sauce)

Photo: The Sauceress

Ingredients

30 grams • butter

30 grams • plain flour

500 milliliters • milk

3 • egg yolks

50 milliliters • cream

100 grams • grated cheese (Emmenthal, Gruyère or Cheddar)

• pinch of nutmeg

• salt and pepper

Preparation

Make a Béchamel sauce, using the butter, flour and milk. Season to taste with pepper and nutmeg (no salt until the cheese is added).

Mix egg yolks and cream together in a bowl, then add the mixture to the Bechamel, whisking continuously. Let the sauce simmer for a minute or so, then remove from the heat and shake in the cheese, whisking all the time until the cheese has melted.

Taste for seasoning especially for salt, and add whatever your taste tells you is needed.

Serve over pasta, fish or vegetables.

Tools

Place your ad here
Loading...

About

This sauce is ideal for a macaroni cheese or cauliflower cheese and will also go well over other vegetables such as potatoes and with fish. You can omit the eggs and cream for a less expensive and less fattening version, but if you do you might want a little bit less milk in the white sauce base.