Mornay Sauce Recipe
This delicious cheesy mornay sauce is absolutely perfect to use in vegetable and potato casseroles and comes together in no time.
Ingredients
- 1 bechamel recipe
- 4 ounces shredded gruyere cheese
- 2 ounces grated parmesan cheese
- 2 tablespoons unsalted butter
- sea salt and pepper to taste
Instructions
- Heat the bechamel sauce in a medium-size pot over low heat until hot.
- Add in the cheese and whisk until it is completely mixed in and smooth.
- Finish by whisking un unsalted butter until melted in and adjust seasonings with salt and pepper if it needs it.
- Serve.
Notes
Chef Notes:
- How to Reheat: Add it to a medium size sauce pot 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.
- If for some reason the sauce is chunky, be sure to strain it through a chinois or fine mesh strainer.
- If the sauce is too thick, thin it out with ¼ cup of hot milk.
Nutrition
Calories: 1502kcalCarbohydrates: 51gProtein: 69gFat: 107gSaturated Fat: 64gCholesterol: 330mgSodium: 1660mgPotassium: 1452mgFiber: 1gSugar: 50gVitamin A: 3798IUVitamin C: 2mgCalcium: 2844mgIron: 2mg