Sauce Mornay (Cheese Sauce)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter
- ¼cup flour
- 2cups milk
- ½pound sharp Cheddar cheese, cut into halfinch cubes, about 2 cups
- Salt to taste, if desired
- Freshly ground pepper to taste
- ⅛teaspoon freshly grated nutmeg
- Tabasco sauce to taste
Nutritional analysis per serving (6 servings)
274 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 12 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a small saucepan (a five-cup saucepan is suitable). Add the flour, stirring with a wire whisk.
- Step 2
When blended, add the milk, stirring rapidly with the whisk. Continue stirring vigorously until the sauce is thickened.
- Step 3
Add the cheese and stir over low heat until the cheese melts. Once the cheese melts do not cook further. Add salt, pepper, nutmeg and Tabasco.
Private Notes
Comments
For a bit more zing or when limited to mild cheddar, add a bit of cayenne at Step 2. For a solo roasted vegetable such as cauliflower consider adding a sprinkle of paprika just before service. This old favorite has been my go-to plain cheese sauce for years. Other enhancements are encouraged, depending on the vegetable used. Very easy.
Can this be saved and re-heated?
In a Madelain moment I serve a roasted turkey loin with Mornay sauce, a dish left over in memories of “country club” lunches but its dated blandness can be addressed with a good shot of anchovy paste I keep just for that purpose
Made it with 125% recommended cheeses using varieties like found in fondue. Ample black and white pepper early on with some salt made this a big winner over pasta, bread and roasted veggies. Take your time with it to lessen the "flourness" of it; smooth it out.
just good
I subbed whole plain yogurt 1:1 for milk and hence skipped the constant whisking altogether. It was super creamy and delicious!
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