Sauce Mornay (Cheese Sauce)
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About 1 cup Desperate parents have been hiding nutritious vegetables under a cloak of Mornay for decades, and it is the backbone of a good Macaroni and Cheese. It can be spread over everything from cauliflower to lobster, then browned in the oven or under a broiler. Using equal parts Gruyère and Parmesan is traditional, but practically any aged cheese, alone or in combination, can be very good. Try Swiss or Cheddar, or mix milder cheeses with sharper pungent ones like Gorgonzola, Roquefort, and Stilton. For a richer, cheesier sauce for broccoli or baked potatoes, use the larger amount of cheese listed below.
Ingredients
- 1 White Sauce I (opens in new tab)
- ¼ to 1 cup firmly packed finely grated cheese (1 to 4 ounces)
- Salt to taste
- Pinch of cayenne pepper or hot paprika
- Pinch of grated or ground nutmeg or mace
- (A few drops of dry white wine or lemon juice)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 White Sauce I
- ¼ to 1 cup firmly packed finely grated cheese (1 to 4 ounces)
- Salt to taste
- Pinch of cayenne pepper or hot paprika
- Pinch of grated or ground nutmeg or mace
- (A few drops of dry white wine or lemon juice)
Let's Cook
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Step 1.
Prepare: White Sauce I
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Step 2.
When it is smooth and hot, reduce the heat to low and stir in: ¼ to 1 cup firmly packed finely grated cheese (1 to 4 ounces)
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Step 3.
Cook, stirring, just until the cheese is melted, or the cheese may turn stringy. Season with: Salt to taste; Pinch of cayenne pepper or hot paprika; Pinch of grated or ground nutmeg or mace
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Step 4.
Should the sauce become stringy, bring it just to a simmer and whisk in: (A few drops of dry white wine or lemon juice)
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Step 5.
then remove from the heat.
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