What are the ingredients in Mornay sauce?

What are the ingredients in Mornay sauce?

Béchamel sauce
Gruyère cheese
Mornay sauce/Main ingredients
Mornay sauce is a cheesy variation on béchamel sauce, one of the five foundational French mother sauces. Mornay sauce features a base of flour, milk, egg, and butter, kept warm enough to melt a mix of freshly grated parmesan and gruyère, producing a thick, velvety white cheese sauce.

What is Fontina Mornay?

A Mornay sauce is a béchamel sauce with shredded or grated cheese added. Some variations use different combinations of Gruyère, Emmental cheese, white Cheddar or even Parmesan cheese. A Mornay sauce made with cheddar is commonly used to make macaroni and cheese.

Can you make Mornay sauce ahead of time?

You can prepare mornay sauce up to 2 days ahead of time. Simply keep it covered in the refrigerator until the day you would like to serve it. Add it to a medium-size saucepot and heat over low heat until hot.

Can you mix Parmesan and Gruyere cheese?

Add the Gruyère and Parmesan cheeses to the saucier and whisk constantly until cheese is completely melted and sauce is smooth, 2-3 minutes. Whisk in additional milk, in small increments, only if necessary, until desired consistency is reached. Remove onion and bay leaves. Use sauce as directed in recipe.

What are the 5 major sauces?

The five mother sauces include béchamel sauce, veloute sauce, brown or Espagnole sauce, Hollandaise sauce and tomato sauce.

What are the 5 French sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

Is Mornay a mother sauce?

Mornay: béchamel with onion, cloves, Gruyère cheese, and Parmesan. Soubise: béchamel with butter and caramelized onions. Nantua: béchamel with shrimp, butter, and heavy cream. Cheddar sauce: béchamel with whole milk and cheddar cheese.

Is Gruyère a good substitute for Parmesan?

While you can substitute Gruyere with other types of own cheeses, you can opt for the combination of Fontina and Parmesan. The Parmesan has the zip and consistency, while the Fontina has the rich flavor that makes it a creamy substitute. It’s best to use equal parts of it.

What cheese Can you use in place of Gruyère?

You can substitute Emmental, Jarlsberg, or Raclette cheese for Gruyère in quiche. Any of these Swiss cheeses will be ideal, as they give off very similar flavor profiles to Gruyère.

What are the 7 mother sauces?


  • Béchamel. Also known as white sauce, béchamel consists of milk thickened with equal parts of flour and butter.
  • Mayonnaise Sauce. Mayonnaise consists of oil, egg yolk, and vinegar or lemon juice.
  • Velouté
  • Espagnole.
  • Demi-Glace.
  • Tomato.
  • Hollandaise.

How do you make Mornay sauce with cheese?

When you add cheese to it and make a creamy mornay sauce instead. Melt butter in a medium saucepan over medium-high heat. Once melted, whisk in flour to make a roux. Continue to whisk the mixture until the roux is pale yellow and frothy, about 1 minute.

How to make bechamel sauce with gruyere cheese?

Prepare your bechamel sauce ( roux and milk). Keep it warm in a medium-size pot over low heat. Shred the gruyere cheese and grate fresh parmesan. Add the cheeses to the white sauce and whisk in until completely smooth. If for some reason it is too thick, add ¼ cup of hot milk to help thin it out.

How to make Mornay sauce for a loon?

Cook for a couple of minutes. Slowly whisk in the warm milk and bring the sauce slowly to a simmer, whisking constantly. Add ground nutmeg if desired. Keep over low heat, stirring constantly, for about 3 to 5 minutes, until just thickened.

What’s the best way to reheat Mornay sauce?

How To Reheat: Add it to a medium-size saucepot and heat over low heat until hot. How To Store: Simply keep it covered in the refrigerator for up to 4 days. It is very to alter the flavor of the sauce by replacing the gruyere cheese with cheddar cheese which would also go excellent on vegetables.