Mornay Sauce Recipe (Salsa Mornay)
Category: Sauces and Condiments
Servings: 4
Mornay sauce is a delicious, creamy variation of béchamel sauce enriched with melted cheese. It’s the perfect accompaniment to many dishes, including vegetables, eggs, meats, and pasta. This flavorful sauce is a staple in French cuisine and adds a velvety richness to any meal. Let’s dive into the process of making this delightful sauce.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Asiago cheese (aged) | 80g |
| All-purpose flour (00 type) | 80g |
| Whole milk | 500ml |
| Butter | 50g |
| Heavy cream (liquid) | 35ml |
| Egg yolks | 2 |
| Fine salt | A pinch |
Instructions:
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Grate the Cheese: Start by grating the Asiago cheese. Set it aside.
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Warm the Milk: In a saucepan, gently heat the whole milk over low heat. This will ensure that it blends seamlessly with the other ingredients.
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Melt the Butter: In a separate pan, melt the butter over low heat. Add a pinch of fine salt to the butter once it’s completely melted.
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Make the Roux: Once the butter has melted, remove the pan from the heat. Gradually whisk in the all-purpose flour, a little at a time. Stir continuously with a whisk to prevent any lumps from forming.
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Toast the Flour: Place the pan back on the stove over low heat, and toast the flour for a couple of minutes. Stir it frequently until it turns a light golden color. This step will give the sauce a nutty flavor.
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Add the Milk: Gradually pour the warmed milk into the flour mixture while whisking constantly. This will create a smooth mixture. Add a touch of freshly grated nutmeg to infuse the sauce with a pleasant warmth.
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Cook the Sauce: Bring the sauce to a gentle boil, continuing to stir to ensure that it thickens without forming any lumps. Once it thickens to your desired consistency, remove the pan from the heat.
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Incorporate the Cheese: Stir in the grated Asiago cheese until it completely melts into the sauce, creating a smooth and creamy texture.
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Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks and heavy cream until smooth. Slowly add this mixture to the sauce, stirring gently to combine.
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Cool the Sauce: Transfer the finished Mornay sauce to a wide, shallow dish. Cover it with plastic wrap, ensuring the wrap touches the surface of the sauce to prevent a skin from forming. Allow it to cool to room temperature, and then refrigerate until ready to use.
Once chilled, your Mornay sauce is ready to enhance your dishes. It can be used as a topping for vegetables, pasta, or even poured over gratins. For easy serving, you can place the sauce in a piping bag with a narrow tip for a controlled pour.
Enjoy this velvety, cheesy delight that takes any dish to the next level!
