Creamy Homemade Sauce Mornay
Mix this creamy cheese sauce recipe with pasta for a quick macaroni and cheese. Or try it as a topping for steamed vegetables (caulfilower or broccoli are popular candidates), poached fish or chicken.
Cheese sauce is known in France as Sauce Mornay and is supposedly named after yet another Frenchman of note, or at least of nobility. Interestingly enough it is sometimes thought to predate bechamel sauce, although it appears to be based on the same basic technique.
Make this with whatever sort of hard cheese you wish. What is commonly called "Swiss" cheese in America should work, but do try to use something with some good flavor. I usually use Gruyere which goes well with all sorts of dishes and the French usually use a white cheese, but cheddar would work just as well. A classic French combination is half Gruyere and half parmesan.
It won't work with soft cheeses -- they just don't melt right. If you're looking for a different sort of cheese sauce recipe, try this blue cheese sauce recipe.
Prep time: 20 min
Makes about 1 1/4 cups
Here is a slightly richer version of mornay sauce:
Makes about 1 1/2 cups
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