Culinary colloquy would generally refer to this creamy sauce as a Béchamel Sauce…and that’s true…that is until you add the cheese. Cheese is a game changer…or at least…a name changer, because once you add the cheese, this sauce is officially called a Mornay. Oh, the things you can learn from Julia Child!
1 tablespoon of butter
1 teaspoon all-purpose flour
3 tablespoons milk
1½ tablespoons gruyère (or good quality swiss cheese)
1 tablespoon parmiggiano
1/8 teaspoon salt
1/16 teaspoon pepper
1/32 teaspoon grated nutmeg
1. Melt the butter in a small saucepan over medium heat. Add the flour and whisk over medium heater for 1 minute until the flour dissolves into the butter. Add the 3 tablespoons of milk and continue whisking over medium heat until the mixture comes to a boil and begins to thicken. Add the salt, pepper and nutmeg. Je vous présente – Monsieur Béchamel.
2. Off heat, add the gruyère and the parmiggiano and stir to combine. Taste for seasoning and cheesiness adjusting as needed. Voilà! Madame Mornay! The final consistency of this sauce should closely ressemble that of gravy – thick, creamy and pourable.
Save the Sauce! This sauce will keep in an airtight container for up to 3 days in the refrigerator.
Leftover Sauce? Try making a Croque Monsieur or Pizza Blanche.
Thyme Mornay – add 1/2 teaspoon fresh thyme or 1/8 teaspoon dried thyme to step 1.
Mornay Moutard – add 1/2 teaspoon dijon mustard or 1/16 teaspoon dried ground mustard to step 1.