Mornay Sauce
- Vegetarian
- Energy Kcal 371
- Carbohydrates g 22.1
- of which sugars g 6.9
- Protein g 14.6
- Fats g 24.9
- of which saturated fat g 13.79
- Fiber g 0.5
- Cholesterol mg 203
- Sodium mg 417
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Mornay sauce is one of those classic French sauces that's a real show-off, especially when you want something a bit fancier than the usual béchamel sauce. What sets it apart? The addition of cream, eggs, and a generous heap of cheese—so so creamy. It clings beautifully to anything you pour it over. People usually go for Gruyère or Parmesan sauce in France, but why not mix it up? Toss in Asiago for a savory punch. Or, swap in Pecorino for a stronger, tangy flavor. Feeling like something softer? Try Grana cheese for a mellow finish. The result is a cheese sauce that's both smooth and a little golden on top when baked. Really good stuff.
In France, this Mornay sauce usually graces baked fish or tops gratin-style vegetables—where its velvety texture really shines. But it’s super versatile, for real. You’ll find it filling savory fried treats or even as a sauce for pasta when you want something extra special. And here's the thing: this moist and tender sauce blends traditional French methods with a creative twist using different cheeses—best of both worlds. It’s got that classic “white sauce with cheese” vibe but ramps it up with more depth and flavor. Perfect for everything.
Whether you’re into a simple homemade Mornay for veggies, looking for an easy twist on a Gruyère sauce, or want a dip for some fried snacks, this stuff just works. Every spoonful comes out rich and silky, and it pairs with pretty much anything needing cheesy, creamy comfort. With all these options, no wonder Mornay sauce keeps making its way onto tables. It never fails to make a dish feel a bit more special. Seriously good. And you know what? There's always something new you can do with it. **For sure.
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- INGREDIENTS
- Asiago cheese 2.8 oz (80 g) - aged, to grate
- Type 00 flour 10 tbsp (80 g)
- Whole milk 2.1 cups (500 ml)
- Butter 3 ½ tbsp (50 g)
- Fresh liquid cream 2 ½ tbsp (35 ml)
- Egg yolks 2
- Fine salt 1 pinch
How to prepare Mornay Sauce
To prepare the Mornay sauce, grate the aged Asiago cheese, then in a saucepan, heat the milk 1, while in another melt the butter over low heat 2, add a pinch of salt when it is completely melted 3.
Then remove it from the heat to add the flour little by little 4, stirring with a whisk to avoid lumps. Put the saucepan back on the heat and toast the flour for a few moments, stirring constantly, and when it becomes golden, add the milk at room temperature or slightly warmed 5. Stir continuously and season with a grating of nutmeg. Then once it reaches boiling, turn off the heat and add the grated Asiago cheese 6.
In a separate small bowl, beat the egg yolks with the fresh liquid cream 7, then add them to the béchamel 8 and mix with the whisk to combine the mixtures 9 (if necessary, you can return the sauce to the heat to thicken it more).
Once ready, pour the sauce into a low, wide baking dish (10-11) and cover with contact wrap to cool at room temperature, then place it in the refrigerator. Once ready, you can serve it to accompany your dishes, or place it in a piping bag with a narrow nozzle 12 to fill your preparations, such as savory fried bombs!