Ingredients
Equipment
Method
Instructions
- Start by melting 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter is fully melted, add 2 tablespoons of all-purpose flour. Whisk continuously for about 1-2 minutes until the mixture forms a smooth paste, known as a roux. Be careful not to let it brown.
- Slowly pour in 1 cup of milk while whisking constantly to prevent lumps. Continue to whisk the mixture until it thickens and comes to a gentle simmer. This should take about 5-7 minutes.
- Once thickened, season the béchamel sauce with a pinch of sea salt and freshly ground black pepper. Taste and adjust the seasoning if necessary.
- Reduce the heat to low and gradually stir in the 4 ounces of shredded Gruyère cheese and 2 ounces of grated Parmesan cheese. Stir until the cheeses are completely melted and the sauce is smooth.
- Taste the Mornay sauce and add more sea salt or pepper if needed. The sauce should be rich and flavorful, perfect for enhancing your dishes.
- Use the Mornay sauce immediately, or let it cool before storing it in an airtight container in the refrigerator.
Notes
- Mornay sauce is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to maintain creaminess.
- Experiment with different cheeses for unique flavors.