Description
This creamy Mornay sauce, featuring Gruyère and Parmesan cheese, is a deliciously versatile addition to any meal. Ideal for drizzling over vegetables, pasta, or proteins, it enhances dishes with its rich flavor and smooth texture.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (freshly grated, if possible)
- Salt, to taste
- Pepper, to taste
- Optional: 1 tablespoon Dijon mustard for added flavor
Instructions
- In a medium saucepan, melt the butter over medium heat without browning it.
- Add the flour and stir continuously to combine, creating a roux.
- Cook for 1-2 minutes, stirring constantly, until pale golden.
- Gradually pour in the milk while whisking continuously to prevent lumps.
- Whisk over medium heat until thickened (about 5-7 minutes) until it coats the back of a spoon.
- Reduce heat to low and season with salt, pepper, and nutmeg. Add Dijon mustard if using.
- Remove from heat and gradually stir in the Gruyère cheese until melted.
- Add the Parmesan cheese and stir until fully melted and smooth.
- Taste and adjust seasoning as needed.
- For a thicker sauce, return to low heat and simmer for a few more minutes.
- Optionally, add a splash of white wine or garlic powder for extra flavor.
Notes
- Mornay sauce can be used in various dishes, such as over steamed vegetables, pasta, baked potatoes, or as a topping for fish or chicken.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently, adding a splash of milk if necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes