The Mornay Sauce basic recipe is a preparation derived from béchamel with the addition of cheeses, egg yolks, and sometimes cream, perfect for gratinating vegetables, fish, and even meat.
Also perfect for baked pasta, the Mornay Sauce will give baked main courses a creamy and stringy consistency that will make your guests envious. We used it to fill cannelloni with sautéed mushrooms and then simply topped with butter chunks and plenty of grated parmesan.
If you haven’t tasted it yet, I recommend making it as soon as possible, and you’ll find yourself using it in recipes you never thought you would.
Below I leave you other recipes for béchamel and similar sauces and then, as always, let’s go right below the photo to discover how to prepare the Mornay Sauce basic recipe!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Mornay Sauce basic recipe
- 2 cups cups milk
- 1/3 cup cups flour
- 1/3 cup cups butter
- 2 egg yolks
- 3 tbsps heavy cream (optional)
- 1/2 cup cups gruyere (or grated emmental)
- 2 pinches salt
- to taste nutmeg
How to prepare the Mornay Sauce basic recipe
To prepare the Mornay sauce, you need to start with the preparation of the béchamel, so melt the butter in a small saucepan, remove from the heat and add the flour all at once, stirring with a hand whisk to combine.
When the butter has absorbed the flour, put back on the heat and add the 2 cups of milk that you have previously heated all at once, and continue to stir with the hand whisk to cook the béchamel until it thickens.
If you wish, you can prepare the béchamel in the microwave by following my recipe HERE.
Once the béchamel is nice and thick, remove it from the heat, add the egg yolks and mix very quickly to prevent them from curdling while cooking, then season with grated nutmeg and salt.
To finish the Mornay sauce, add the heavy cream, grated cheese, and mix, cover in contact with plastic wrap and let it come to room temperature before placing in the fridge.
If you intend to use it immediately, just keep it aside covered to prevent a crust from forming.
Tips and Variations for Mornay Sauce basic recipe
Mornay sauce is made with gruyere🧀 but if you can’t find it, you can use grated Emmental.
Store it in the fridge well sealed in an airtight container (with plastic wrap in contact) for 2 days.
For a lighter sauce, reduce the amount of cream or use low-fat cream.
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What to drink paired with Mornay sauce?
Definitely a white wine like Chardonnay.
Is Mornay sauce suitable for pasta?
Absolutely yes, it is perfect especially for baked pasta
How to make the sauce without cream?
You can use milk, but sparingly; otherwise, the sauce will be less dense.
