You know what time it is? The best time for a new sauce recipe! Maybe you remember the last sauce recipe, it was about Béchamel sauce. A very easy sauce that you can have on the table within 30 minutes. You can serve this sauce with Moussaka. The sauce that is very similar to the Béchamel sauce is the Mornay Sauce. In this article, we’ll take a closer look at how to make Mornay sauce.
What is the definition of Mornay Sauce
The meaning of mornay is:
”Mornay sauce has the same ingredients as the béchamel sauce, only there is a secret ingredient: grated Gruyere Cheese”.
The Mornay sauce is quite similar as the béchamel sauce. You can see it as a good upgrade. The grated Gruyere cheese gives so much richness to the sauce. There is also an option to make the sauce with cheddar cheese. This sauce is normally used for mac and cheese.
The background for the inventor of the sauce has 2 stories. Which story is true is again not known. There are always several people who want to claim the dish and in this case the sauce.
The first person to say that he is the creator of this sauce is Philippe, duc de Mornay. Phillipe was governor of Saumar. He was a diplomat and also a well-known writer. He lived during 1549-1623. Still, it seems he’s not the real creator of the sauce. At the time he was alive, there was no cheese sauce. Béchamel did not exist at all during his lifetime. If he has already invented the sauce, it must be a derivative of the veloute sauce.
The second story takes place in Tout-Paris, in the time of Charles X. This is in the year 1820. Two brothers named Marquis de Mornay and Charles de Mornay are described in Lady Blessington’s memoirs. The only link they have with the sauce is their last name. Enough history for today. It’s time to go through the ingredients and the final recipe!
Ingredients for Mornay Sauce
To make this fantastic sauce you need the following ingredients: milk, butter, flour, egg yolks, salt and grated Gruyere Cheese. You can find the recipe below or watch our video!
- 800 ml Milk
- 120 grams Flour
- 120 grams Butter
- 2 Egg Yolks
- 100 grams Gruyere Cheese
- For the Mornay Sauce we need two saucepans. Put both on the stove on medium heat.
- The first pan is for the milk. You need to warm up the milk, but doesn't bring it to a boil.
- The second pan is for the butter. Add the butter to the pan and melt it completely.
- When the butter is melted you can add the flour. Keep stirring when you add the flour.
- The milk of the first pan needs to be warm. Add the warm milk to the flour in different portions. Keep in stirring.
- When all the milk is added to the pan you let it rest for 5 minutes. You can turn off the heat.
- After 5 minutes you can add the salt, pepper and egg yolks. Make sure to keep stirring fast when you add the egg yolks. Use a whisk.
- After adding the egg yolks its time to add the grated Gruyere Cheese. You can use small portions and keep on stirring. If you have added all the cheese you have made yourself an amazing Mornay Sauce!
FAQ Mornay Sauce
Below you can find the most frequently asked questions:
What is Mornay Sauce?
Mornay sauce has the same ingredients as the béchamel sauce, only there is a secret ingredient: grated Gruyere Cheese.
Which ingredients do I need?
You need the following ingredients: Milk, Butter, Flour, Egg Yolks and Grated Gruyere Cheese.
How much Milk do I need?
It depends on what you like. You can use 800 ml until 900 ml for this recipe. Make sure the milk is warm when add it with the flour.