How To Make Mornay Sauce
Just the creamy hints of this mornay sauce elevate a simple dish into an elegant one. It's made with milk, gruyere, and parmesan cheese.
- 4 tbsp butter, divided
- ⅓ cup all-purpose flour
- 3 cups whole milk, warm but not hot, divided
- 3 whole cloves
- ¼ onion, medium, peeled
- 1 bay leaf
- 2 oz Gruyère cheese, grated
- 2 oz Parmesan cheese, grated
In a heavy-bottomed saucepan, melt 3 tablespoons of butter over medium-low heat.
Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently until most of the water has cooked out, which also allows the raw flour taste to cook off.
Slowly add 2½ cups of the warm milk while whisking or stirring constantly so that the liquid is incorporated into the roux without forming lumps.
- Stick the cloves into the onion and add to the sauce along with the bay leaf. Simmer for about 10 minutes, or until it's reduced by about 20 percent.
Remove the bay leaf and the onion and strain the sauce through a fine-mesh strainer or a colander lined with cheesecloth. Make sure to retrieve all of the cloves.
- Return the sauce to the pan. Add the Gruyère and Parmesan cheeses and stir until the cheese has melted.
Remove from heat, stir in the remaining butter and adjust the consistency with some or all of the remaining milk if necessary. Serve right away with pasta, chicken, or fish. Enjoy!
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