Mornay Sauce (Cheese Sauce)🧀

Mornay sauce, a delightful variation of the classic béchamel, is a rich and creamy cheese sauce . It’s Maxine’s first foray into transforming the basic white sauce into something more complex and flavorful. The key to a successful Mornay is the addition of grated cheese, such as Cheddar or a blend of Cheddar and Gruyère, along with an optional teaspoon of Dijon mustard for extra depth.

It is crucial to add the cheese after removing the béchamel from the heat to prevent it from separating, becoming stringy, or developing an undesirable grainy texture. High heat breaks down the cheese proteins and separates the fats, ruining the sauce’s consistency; therefore, gentle stirring of the cheese into the warm (but not simmering) béchamel ensures a smooth, creamy result. The resulting Mornay sauce is perfect for various dishes, most notably, the macaroni and cheese Maxine intends to prepare.

Cheese Sauce (Mornay Sauce) 🧀

Maxine will make her first variation on bechamel too in this lesson, turning the humble white sauce into a morish cheese sauce, called Mornay.

Servings 250 ml

Prep Time 5 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

• 15 g butter
• 15 g plain flour
• 250 ml warm milk
• Salt & white pepper to taste
• 100 g grated Cheddar cheese or a mix of Cheddar & Gruyère
• 1 tsp Dijon mustard optional

Instructions

 

Prepare béchamel sauce:

• In a saucepan, melt the butter over medium heat.
• Add the flour and stir constantly for 2 minutes to cook out the raw taste (this is the roux).
• Gradually add warm milk, stirring continuously to prevent lumps.
• Simmer for a few minutes until thickened, then season with salt, pepper

Add cheese & seasonings:

• Remove from heat and stir in the cheese until melted.
• Add mustard for extra depth of flavor.

Notes

Cheese should be added to a Mornay sauce off the heat to prevent it from separating, becoming stringy, or developing a grainy texture. High heat causes the proteins in the cheese to break down and the fats to separate, resulting in an undesirable sauce consistency. Gently stirring the cheese into the already-cooked béchamel base, while the sauce is still warm but not simmering, ensures the cheese melts smoothly and creates a creamy, luxurious sauce.

Course: Sauces

Cuisine: French

Keyword: Maxine’s Junior Chef’s College, Sauces