Cheesy Mornay Sauce with Gruyère
Cheesy Mornay Sauce with Gruyère
Prep: 7 min • Cook: 12 min. This Cheesy Mornay Sauce with Gruyère is an indulgent Béchamel variation, elevated with the nutty, rich flavors of Gruyère and Parmesan cheeses. This luxurious sauce creates a rich, savory topping perfect for classic dishes like gratin dauphinois, mac and cheese, or poured generously over steamed vegetables for an extra layer of decadence. Its creamy texture and deep cheesy notes make it a versatile staple in French-inspired cooking.
- Preparation time
- 7 min
- Cooking time
- 12 min
- Total time
- 19 min
- Servings
- 4
Instructions
Preparation
- 1Shred the Gruyère cheese and grate the Parmesan cheese if not already done. Warm the milk gently in a saucepan or microwave; do not boil.
Making the Mornay Sauce
- 1Melt the unsalted butter in a medium saucepan over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux. Do not let it brown.
- 2Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and gently simmers, about 5-7 minutes. It should be smooth and creamy.
- 3Remove the saucepan from the heat. Stir in the shredded Gruyère cheese and grated Parmesan cheese until completely melted and incorporated into the sauce.
- 4Season the Mornay sauce with freshly grated nutmeg, salt, and white pepper to taste. Adjust seasonings as needed.
Nutrition Information
- Calories
- 321 kcal
- Protein
- 15 g
- Fat
- 22 g
- Carbs
- 13 g
| Nutrient | Per serving |
|---|---|
| Calories | 321 kcal |
| Protein | 15 g |
| Fat | 22 g |
| Carbs | 13 g |
Tips
- For an extra smooth sauce, strain it through a fine-mesh sieve after adding the cheeses.
- Serve immediately over steamed vegetables, pasta, or use as a base for macaroni and cheese.