Sauce Mornay
Sauce mornay is a béchamel sauce with grated cheese
Ingredients
- ¼ cup finely grated Parmigiano Reggiano
- ¼ cup finely grated gruyère cheese
- 1½ cups sauce béchamel
- ¼ tsp cayenne pepper
Ingredients for 2 servings (430 g) · the original recipe
Method
- 1
Combine both grated cheeses.
- 2
In a saucepan, combine the sauce béchamel and the cayenne.
Stovetop - 3
Stirring constantly, heat the sauce until it comes to a simmer.
Stovetop - 4
Remove the saucepan from the heat and stir in the grated cheese.
Stovetop - 5
Taste for seasoning and adjust with salt and pepper if necessary.
- 6
If not served immediately, you may dot the surface with butter to prevent a skin from forming.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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