Sauce Mornay is a classic sauce that is a derivative of Bechamel Sauce. Mornay is distinguished by adding shredded cheese into the sauce at the end of production. This sauce goes well with fish, pasta, poultry, eggs, and vegetables. The sauce is named after the Duke Philippe de Mornay in the early 1600’s.
Sauce Mornay is one of earlier flour thickened sauces that uses a roux. It is used as bases for souffles and can be finished in the oven for a golden brown topping and covered with breadcrumbs. Full-flavored cheeses are best suited for a Sauce Mornay. The most common cheeses used are a combination of Gruyere and Parmesan. But other cheeses like cheddar and even blue cheese will work.
Make a roux using two tablespoons butter and two tablespoons flour and cook for about two minutes or until bubbly. Add one and a half cups hot scalded milk all at once and stir in. Bring to a boil for a minute and then remove from heat and add one cup of your desired cheese. Season to taste. Some variations include the addition of an egg yolk.
