Sauce Mornay is a cheese-enriched derivative of béchamel sauce. It is commonly made by adding grated cheese—often Gruyère, Emmental or Parmigiano-Reggiano—to a smooth white sauce. Some classical and regional recipes also include egg yolk or butter, but these additions are not universal.
Prepare a smooth béchamel by cooking a white roux with milk and seasoning. Remove the sauce from aggressive heat and incorporate freshly grated cheese gradually, stirring until melted and evenly distributed. Adjust the consistency for the intended use. If a recipe includes egg yolk, temper it with warm sauce and avoid boiling after incorporation.
Mornay should be smooth, creamy and sufficiently fluid to coat the ingredient or spread evenly in a gratin. It is used for gratins, baked eggs, vegetables, pasta, fish and croque-monsieur. It may be finished under a salamander or in an oven to produce a golden surface.
Example: coat cooked cauliflower with sauce Mornay, top with cheese and gratinate until golden. It can also be used in a baked macaroni or vegetable preparation.
Béchamel is the milk-based mother sauce thickened with roux. Mornay is a derivative in which cheese is incorporated into the béchamel. The type and quantity of cheese affect salt, flavour, melting and final texture.
Chef’s tip: grate cheese freshly and add it off direct high heat to reduce the risk of a grainy or oily sauce. Choose a cheese that melts smoothly and adjust seasoning only after tasting.
Allergen note: Mornay contains milk and commonly wheat; some versions also contain egg. Check the recipe and communicate allergens clearly.
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