Classic Mornay Sauce
Mornay sauce is a creamy, cheese-infused béchamel sauce that elevates a wide variety of dishes. Perfect for enriching poached eggs, gratins, soufflés, or drizzling over poached or steamed fish and vegetables, this versatile sauce adds a touch of elegance to any meal. With the perfect blend of Swiss or Gruyere cheese, fresh Parmesan, and the subtle flavor of onion juice or shallots, this sauce is both luxurious and comforting. Use a double boiler for a gentle heat, ensuring a smooth and silky finish, but a direct stove top will work just as well. Indulge in the silky richness of this classic French sauce and elevate your culinary creations.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
white sauce
1 cup (prepared)
egg yolk
1 (beaten)
cream
2 tablespoons (heavy cream)
Parmesan cheese
2 tablespoons (freshly grated)
Swiss or Gruyere cheese
2 tablespoons (grated)
onion juice or grated shallot
1/2 teaspoon or 1 teaspoon (fresh)
salt
to taste
cayenne pepper
to taste
Instructions
1
In a mixing bowl, combine the beaten egg yolk and heavy cream, then gently whisk them into the prepared white sauce until smooth.
2
Transfer the mixture to a saucepan and heat it over low to medium-low heat. Stir often to avoid cooking the egg too quickly.
3
As the sauce heats up, bring it to a gentle simmer; do not let it boil vigorously to prevent curdling.
4
Once warmed through, slowly whisk in the grated Parmesan and Swiss or Gruyere cheese until fully melted and the sauce is silky.
5
Remove the saucepan from heat and season with salt and cayenne pepper according to your taste preferences.
6
Serve the Mornay sauce immediately over your choice of dishes or keep it warm until ready to use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mornay sauce?
Mornay sauce is a creamy, cheese-infused b chamel sauce that elevates a wide variety of dishes.
What is the base of Mornay sauce?
The base of this sauce is one cup of prepared white sauce or b chamel.
Which cheeses are used in this recipe?
This recipe uses a combination of freshly grated Parmesan and either Swiss or Gruyere cheese.
How do you prevent the sauce from curdling?
To prevent curdling, avoid letting the sauce boil vigorously and stir often over low to medium-low heat.
What dishes pair well with Mornay sauce?
It is perfect for poached eggs, gratins, souffl s, fish, and vegetables.
Can I use a direct stovetop instead of a double boiler?
Yes, while a double boiler provides gentle heat, a direct stovetop works just as well if used carefully.
What is the purpose of adding egg yolk and heavy cream?
The egg yolk and heavy cream enrich the sauce, providing a luxurious and silky texture.
How much white sauce is needed?
The recipe requires 1 cup of prepared white sauce.
What seasonings are recommended?
The sauce is seasoned with salt and cayenne pepper to taste.
What is the difference between B chamel and Mornay?
Mornay sauce is essentially a B chamel sauce that has been enriched with cheese and egg yolk.
Can I use shallots instead of onion juice?
Yes, you can use 1 teaspoon of grated shallot as an alternative to 1/2 teaspoon of onion juice.
At what heat should the sauce be cooked?
The sauce should be heated over low to medium-low heat.
Is it okay to boil the sauce?
No, you should bring it to a gentle simmer but never let it boil vigorously.
How do I achieve a silky finish?
Whisk the cheese in slowly until fully melted and use gentle heat throughout the process.
How much Parmesan cheese is used?
The recipe calls for 2 tablespoons of freshly grated Parmesan cheese.
Can I use Gruyere?
Yes, 2 tablespoons of grated Gruyere or Swiss cheese are required.
How should Mornay sauce be served?
It should be served immediately over your choice of dishes or kept warm until ready.
What type of cream is best for this recipe?
The recipe specifies using 2 tablespoons of heavy cream.
What does cayenne pepper add to the flavor?
Cayenne pepper adds a subtle heat and enhances the savory notes of the cheese.
Can this sauce be used for souffl s?
Yes, Mornay sauce is an excellent choice for enriching souffl s.
How many ingredients are in this Mornay sauce?
There are 8 ingredients including seasonings.
What is the role of onion juice or shallot?
They provide a subtle, aromatic depth to the sauce without changing the texture.
Should the egg yolk be prepared in a specific way?
The egg yolk should be beaten before being mixed with the heavy cream.
What type of Parmesan should I use?
Freshly grated Parmesan is recommended for the best flavor and melting quality.
Is Mornay sauce suitable for vegetables?
Yes, it is delicious when drizzled over poached or steamed vegetables.
Is this a comfort food?
Yes, the sauce is described as both luxurious and comforting.
What happens if I cook the egg too quickly?
Cooking the egg too quickly can cause it to scramble or the sauce to become lumpy.
Is this sauce good for fish?
Yes, it is perfect for drizzling over poached or steamed fish.
What is the first step in the instructions?
The first step is to combine the beaten egg yolk and heavy cream, then whisk them into the white sauce.
When should the seasonings be added?
Salt and cayenne pepper should be added after removing the saucepan from the heat.