Mornay Sauce – A Delicious Cheese Sauce That Can Be Adapted To Any Taste
Today I’m going to show you how to make a delicious cheese sauce recipe known as Mornay Sauce that I use for my Lasagna and my Macaroni and Cheese. Its absolutely delicious, and a must try for anyone that has never done it before. Just make sure that you use good cheese!
Mornay sauce is a rich and creamy cheese sauce made with Gruyere cheese, eggs, and milk. It’s named after the French city of Mornay, which is known for its delicious cheese. While Mornay sauce is traditionally made with Gruyere and Parmesan cheeses, today there are many variations on the dish that use different kinds of cheese. Whether you prefer a sharp cheddar or a creamy brie, there’s sure to be a Mornay sauce that’s perfect for you.
Mornay sauce is often used to top gratins, baked pasta dishes, and chicken dishes. It is also delicious on its own as a dipping sauce for bread or vegetables. It can also be made ahead of time and reheated when needed. Simply reheat the sauce over low heat, stirring frequently, until it is melted and smooth.
If you’re looking for a delicious and versatile cheese sauce recipe to add to your repertoire, Mornay sauce is a great choice!
Mornay Sauce - a Delicious Cheese Sauce Recipe
Recipe Video
Recipe Ingredients
- 4 ounces Sweet not salted Butter
- 1 cup Onion
- ½ cup Flour
- 3 cups hot Milk or as much as you need to get the sauce to your consistency
- ¼ teaspoon Grated Nutmeg
- ½ cup grated Swiss Cheese or Gruyere
- ½ cup grated Cheddar
- 2 Egg Yolks
- Salt and Pepper to taste
Recipe Instructions
- In a saucepan, heat (AT VERY LOW HEAT) butter when hot add the onion and cook until translucent and very light golden brown. Add the flour mix well and add about 3 cups of the hot milk. With a whisk, cook while mixing continuously 15 minutes minimum. Add as much milk as necessary if the sauce is too thick.
- The sauce should be thick enough to coat the back of a spoon. Season with the nutmeg and salt and pepper. Add the cheeses and cook for a few more minutes to make certain that the cheeses are melted.
- When finish cooking add the egg yolks and mix rapidly to avoid scrambled eggs.
Private Notes
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I’m 80 yrs old and have been cooking all my life (well not yet anyway). Before now my favorite tv chef has been Chef John (Foodwishes.com). I can’t believe I’ve not discovered Chef Jean Pierre until now. This guy is (as he would say) amaazing! I’ve tried several of his recipes and they are spot on, not to mention how engaging and entertaining he is. I can’t get enough of him. I’d like to say more, but I have another video I want to watch now.