The addition of the Parmesan or gruyere cheese makes it into a mornay sauce. Either version makes a great sauce for veggies like cauliflower or broccoli, or you can use it as the sauce for a keto white lasagne recipe.
Directions In a medium saucepan melt the butter over medium-high heat. Stir in the cheese and whisk until melted. The sauce is now called a Mornay Sauce.
A ratio of one and a half tablespoons each of flour and butter per cup of milk makes a thickened yet still pourable sauce, great for all sorts of recipes. Mornay sauce is made from béchamel, one of the mother sauces in classic French cooking.
Mornay can be kept in the fridge in an airtight container for 4 to 5 days and will freeze as well for up to 3 months. When you reheat this on the stovetop, do so over low heat. It may appear grainy or separated; simply whisk to combine the ingredients. If it's too thick, add a little milk or stock to thin it out if necessary.