I guess i grew up eating Mornay by Neiman W.

5 11 2008

Mornay?! Have you been eating this too?! I’m pretty sure most of us growing up has had a version of this classic French sauce.  Well what is it? Mornay is a bechamel sauce with cheese.  Bechemal is just fancy name for a cream sauce made with a roux.

Growing up one of my all time favorite things to eat was Mac ‘n cheese.  My mom would fry up some spam slices and throw it into some mac ‘n cheese made from the box.  It was such a great combination of flavors.   I would definitely recommend everyone trying it.

I wouldn’t have survived through college if not for the late night microwavable mac ‘n cheese dinners.  Mac ‘n cheese is basically a mornay sauce, with macaroni.  It’s a very modern and streamlined version of the sauce but none the less keeping the essential basics of a mornay sauce. The classic mornay sauce listed below is made with a mixture of Parmesan and Gruyere cheese.  These cheese are white. So the sauce is completely white and is a defining feature in a classic mornay. We usually see mac ‘n cheese with an orange sauce, usually a cheddar.

I just recently ate a classic French mornay sauce for the very first time.  It was pretty much an awesome cheese sauce.  The salty and sweet cheese flavor from the Gruyere and Parmesan was delicous.  I would recommend try making this sauce at home, as it pretty much can go with anything.  My next experiment is going to be a spam and mornay sauce with some good fresh fettuccine.

  • 2 1/2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups warmed milk
  • 1/4 teaspoon salt – TT
  • 1/8 teaspoon white pepper – TT
  • pinch freshly grated nutmeg (optional)
  • 1 ouce of gruyere, 1 ouce of parmasan

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.

Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.

The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

Work Cited:

recipe cited from : http://www.foodnetwork.com/recipes/emeril-lagasse/classic-mornay-sauce-recipe/index.html




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