How to Make Classic Mornay Sauce with Gruyère and Parmesan

Name: How to Make Classic Mornay Sauce with Gruyère and Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: French
Ingredients: 4 tablespoons butter (not margarine or a blend), divided; 1/3 cup all-purpose flour; 3 cups whole milk, warm but not hot, divided; 2 to 3 whole cloves; 1/4 medium onion, peeled; 1 bay leaf; 2 ounces grated Gruyère cheese; 2 ounces grated Parmesan cheese

A rich mornay sauce, a béchamel enhanced with Gruyère and Parmesan, is versatile for eggs, pasta, and various vegetables.

⭐ 4.3 (253 reviews) Prep: 15 minCook: 20 minTotal: 35 minYields: 10 servings

Category Tags:

Dinner Sauce

Cuisine Tags:

French

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Instructions

Melt 3 tablespoons butter in a saucepan over medium-low heat.
Stir in 1/3 cup flour to form a roux; cook 2 to 3 minutes, stirring, to remove raw flour taste.
Gradually whisk in 2 1/2 cups warm milk until fully incorporated and lump-free.
Add a peeled 1/4 onion studded with 2 to 3 cloves and 1 bay leaf to the sauce; simmer 10 minutes, reducing by 20 percent.
Remove bay leaf, onion, and cloves, then strain the sauce.
Return strained sauce to the pan. Stir in 2 ounces each of grated Gruyère and Parmesan cheese until melted.
Remove from heat, stir in 1 tablespoon butter, and adjust consistency with up to 1/2 cup milk if needed.

Nutritional Info (per serving)

Calories: 149 kcal

Carbohydrate: 8 g

Cholesterol: 31 mg

Fiber: 0 g

Protein: 6 g

Saturated Fat: 6 g

Sodium: 211 mg

Sugar: 4 g

Fat: 10 g

Unsaturated Fat: 0 g