White Mornay Sauce Recipe

Mornay Sauce (also known as White Cheese Sauce)

WebJan 4, 2020 · Transfer the entire mixture back to the stove over medium heat, and whisk in the cheese. Whisk until its smooth and as thick as …

1. In a medium saucepan over medium heat, warm the milk until steam begins to rise from the milk and the edges just begin to simmer. Don't let the milk boil.
2. Meanwhile, in another medium saucepan, melt the butter over medium-low heat. Once the butter has melted, add the flour and stir together to create a paste-like mixture (a roux). Continue stirring for approximately 1 minute, until the roux transforms from its original paste-like appearance to a bubbly, liquid-like appearance. Move the roux off the heat.
3. Slowly stream the hot milk into the prepared roux, whisking the mixture vigorously as you do. Transfer the entire mixture back to the stove over medium heat, and whisk in the cheese. Whisk until its smooth and as thick as you'd like it to be. The longer you cook the mixture (and effectively reduce it), the thicker it will be.
4. Move the sauce off the heat and stir in the salt and pepper. Taste test for salt and add more if desired. Pour the sauce over your prepared dish. If you won't be immediately using it, run a rubber spatula against the side of the pan, then pour a thin layer of milk over the top to prevent a layer of skin forming on the top. Reheat over low heat when you're ready to use.

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