Cheesy Delight: Ultimate Mornay Sauce Recipe

Mornay Sauce Recipe 🧀

Overview:

• Name: Mornay Sauce
• Category: Sauces
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 1 quart

Description:

Mornay Sauce, a classic cheese sauce originating from the culinary traditions of Le Cordon Bleu, is a velvety delight that elevates any dish it touches. With a base of creamy Bechamel infused with the richness of Gruyere and Parmesan cheeses, this sauce adds a luxurious touch to meats and vegetables alike. Perfect for those seeking a quick yet indulgent addition to their culinary repertoire, Mornay Sauce is a must-have for cheese lovers and home cooks alike.

Ingredients:

Nutritional Information (per serving):

• Calories: 2373.3
• Fat: 181.2g
  • Saturated Fat: 111.8g
• Cholesterol: 555.1mg
• Sodium: 2061.3mg
• Carbohydrates: 95.3g
  • Fiber: 2g
  • Sugar: 2.6g
• Protein: 94.8g

Instructions:

1. Prepare the Bechamel Sauce:

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   • Heat clarified butter in a medium saucepan over low heat.
   • Whisk in bread flour and stir continuously until the mixture reaches a light cream color, approximately 1 minute. Allow to cool slightly.
   • In another saucepan, scald the milk.
   • Gradually add the scalded milk to the roux (flour and butter mixture) while beating constantly with a whisk.
   • Bring the sauce to a boil, stirring constantly, then reduce the heat to a simmer.

2. Infuse with Flavor:

   • Stick the bay leaf to the onion with the clove, creating a sachet d’épices.
   • Place the onion sachet in the sauce and simmer for at least 15 minutes, stirring occasionally.
   • Season lightly with salt, nutmeg, and white pepper to taste.
   • Strain the sauce through a china cap to remove the onion sachet.

3. Incorporate the Cheeses:

   • Place plastic wrap directly on the surface of the sauce to prevent the formation of a skin.
   • Cool the sauce in a cold water bath, then store it in freezer-safe ziplock bags for future use or keep it warm over a water bath for immediate use.
   • Over low heat, add the Gruyere and Parmesan cheeses to 1 quart of the Bechamel sauce, stirring until just melted.
   • Remove from heat and gently stir in the raw butter until fully incorporated.

4. Adjust Consistency:

   • If needed, thin out the sauce with hot milk or stock appropriate to the dish being served until desired consistency is reached.

Serving Suggestions:

• Drizzle Mornay Sauce over steamed vegetables for a decadent side dish.
• Use as a topping for grilled chicken or fish to add a creamy, cheesy finish.
• Incorporate into casseroles or gratins for a luxurious twist on classic recipes.
• Serve alongside crusty bread for dipping or as a fondue-style appetizer.

Enjoy Your Culinary Creation! 🍴