Mornay Sauce

4.4(26)

A white cheese sauce consisting of bechamel sauce and cheese. Perfect for pasta, chicken, seafood, veggies, and more. Makes 1 cup. 

by adapted from Julia Child·published 2020-01-04

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FrenchSide Dish

Servings

Total time

10 min

Calories / serving

55 kcal

Ingredients (6)

serves

1 cup whole milk, (245 grams)milk
2 tbsp all-purpose flour, (15.6 grams)flour
1 tbsp unsalted butter, (14 grams)butter
1/4 tsp salt, (1.4 grams) or to tastesalt
1/8 tsp freshly ground pepper, (.29 grams)pepper
1/4 cup finely grated parmesan, (30 grams) or more to taste, room temperatureparmesan

Instructions (4 steps)

01In a medium saucepan over medium heat, warm the milk until steam begins to rise from the milk and the edges just begin to simmer. Don't let the milk boil.
02Meanwhile, in another medium saucepan, melt the butter over medium-low heat. Once the butter has melted, add the flour and stir together to create a paste-like mixture (a roux). Continue stirring for approximately 1 minute, until the roux transforms from its original paste-like appearance to a bubbly, liquid-like appearance. Move the roux off the heat.
03Slowly stream the hot milk into the prepared roux, whisking the mixture vigorously as you do. Transfer the entire mixture back to the stove over medium heat, and whisk in the cheese. Whisk until its smooth and as thick as you'd like it to be. The longer you cook the mixture (and effectively reduce it), the thicker it will be.

04Move the sauce off the heat and stir in the salt and pepper. Taste test for salt and add more if desired. Pour the sauce over your prepared dish. If you won't be immediately using it, run a rubber spatula against the side of the pan, then pour a thin layer of milk over the top to prevent a layer of skin forming on the top. Reheat over low heat when you're ready to use.

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Rich recipe — supports nutrition-aware planning.