Dish

Mornay Sauce

Mornay sauce is made by combining a basic white sauce with grated cheese, such as Gruyere or Parmesan. The sauce is then seasoned with salt, pepper, and a touch of nutmeg. The result is a rich and flavorful sauce that is perfect for adding to pasta dishes or serving as a dip for vegetables.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Mornay sauce originated in France and is named after the Duke of Mornay, who was a prominent figure in French history. The sauce is a variation of the classic Béchamel sauce and is often used in French cuisine.

Dietary considerations

Contains dairy

Variations

There are many variations of Mornay sauce, including versions that use different types of cheese, such as cheddar or blue cheese. Some recipes also call for the addition of herbs, such as thyme or rosemary, to the sauce.

Presentation and garnishing

Mornay sauce should be served hot and garnished with fresh herbs, such as parsley or chives.

Tips & Tricks

To make a lighter version of Mornay sauce, use low-fat milk instead of cream and reduce the amount of cheese used.

Side-dishes

Mornay sauce is typically served with pasta dishes, such as macaroni and cheese or fettuccine Alfredo. It can also be used as a dip for vegetables, such as broccoli or cauliflower.