Once the butter has melted, add the flour and stir together to create a paste-like mixture (a roux). Meanwhile, in another medium saucepan, melt the butter over medium-low heat.In a medium saucepan over medium heat, warm the milk until steam begins to rise from the milk and the edges just begin to simmer.Either way, when you’re ready to use the sauce, simply thaw the sauce and then reheat over low heat in a saucepan. You can simply refrigerate the mornay sauce in a jar for later use in the week, like I do, or you can also freeze the sauce. If I’m making myself just a small amount of pasta or using the sauce as a garnish for chicken, for example, I’ll usually end up with leftover sauce. Using a finely grated cheese like this just makes clumpy mornay sauce all the more avoidable. If you’re using a cheese like parmesan, it’s often possible to find finely grated parmesan ready-to-use in certain grocery stores. I like to use room temperature cheese that I finely grate using a food processor. This will keep the sauce clump-free once the roux and milk are combined.Īnother point to be conscious of is the temperature of the cheese. When preparing a white sauce with a thickening agent like a roux (butter and flour), you will want to ensure the prepared roux is just as hot as the milk. In order to ensure your mornay sauce remains silky smooth, there are a few things you want to be mindful of. Gruyere is a flavorful, semi-hard cheese that is somewhat salty.Įqually delicious substitutes like parmesan and cheddar are often used as well. Traditionally, mornay sauce has been made with gruyere cheese. Mornay sauce is used on a variety of dishes, including classics like mollet eggs (soft eggs) and everyday meals such as chicken, fish, and veggies. In America, we often enjoy mornay sauce in creamy macaroni. Regardless, today, mornay sauce consists of just milk, flour, butter, and cheese. This has led some people in the culinary world to question whether mornay sauce was always a simple combination of bechamel and cheese, since bechamel sauce was invented later on. The sauce is said to be have been created by the Duke Philippe de Mornay in the late 16th century. Knowing that mornay sauce is simply bechamel sauce and grated cheese, it may be interesting to learn that mornay sauce was actually created before bechamel sauce. We all know cheese makes everything better. It’s practically the same thing as bechamel sauce, but has the added benefit of cheese in the sauce. Mornay sauce is like the cooler sibling of classic bechamel sauce.
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