Martha Stewart

Mornay sauce recipe

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Mornay Sauce – Ingredients and original recipe

  • Whole milk: 600 ml
  • Butter: 45 g
  • Flour: 45 g
  • Nutmeg: to taste
  • Fontina: 45 g (or Cheddar or Gruyère)
  • Mustard: 1 tsp (Dijon)
  • Egg yolks: 2
  • Cream: 4 tbsp
  • Salt: to taste
  • Pepper: to taste

Preparation

To prepare the Mornay sauce recipe, we must undoubtedly talk about the bechamel recipe. Mornay is in fact one of the French sauces that are obtained starting from the bechamel sauce and for this reason, the correct preparation of the latter is very important. Here are all the steps for the correct preparation of Mornay sauce.

Step 01

Put the milk in a pan and bring it almost to a boil by cooking over low heat for 4-5 minutes. Then let it cool down.

Step 02

In another saucepan, melt the butter over low heat. Add the flour and continue cooking for 30-40 seconds, stirring until a light yellow roux is obtained.

Step 03

Remove the roux saucepan from the heat, filter the cold milk and pour it directly into the mixture, stirring vigorously to incorporate it.

Step 04

Return the saucepan to the heat, over medium heat, and continue stirring with the whisk for 4-5 minutes until the sauce thickens and begins to simmer. Reduce the heat and cook over low heat for 20 minutes, stirring.

Step 05

Season with salt and pepper and off the heat add the grated cheese and mustard.

Step 06

Incorporate the egg yolks previously mixed in the cream and mix well.

Variants and curiositiesMornay sauce recipe

Mornay sauce is one of the white sauces that is also considered mother sauces. What are mother sauces? They are all those sauces that start from a roux base for their preparation. The roux is a mixture of flour and melted butter that serves to thicken the sauce which will then be used as an accompaniment or as a condiment. White sauces are usually easy to prepare and have extraordinary versatility. These mother sauces have long been the basis of classic European cuisine and without them, the cuisine of our continent would not exist. Bechamel and velvety are the two main white sauces. Different quantities and combinations of milk, cream and broth are added to the roux. There are numerous variations of the basic white sauces, several modern adaptations, and faster versions for those who don’t have time or who love to improvise.

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