A mornay sauce is a white sauce made with Swiss cheese, such as Gruyere, and Parmesan. White cheddar can be used in place of the Swiss cheese. Mornay sauce is great served with poached fish.
Mornay Sauce
Ingredients
- 2 cups milk
- 1/4 onion chopped in large pieces
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/4 cup grated Swiss cheese
- 1/4 cup grated Parmesan cheese
- 2 to 4 tablespoons cream
- Salt and pepper to taste
- Salt and pepper to taste.
Instructions
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Bring the milk, onion, and bay leaf to just the scalding point. Remove from heat, and let stand for 10 minutes. Strain. Discard the onion and bay leaf and reserve the warm milk.
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Melt the butter in a saucepan over medium heat, and whisk in the flour. Cook the roux for a few minutes but don't brown it. Whisk in the warm milk in a steady stream and stir until the mixture is smooth. Season with salt and pepper. Cook over low heat for 5 minutes. Begin adding the cheeses, and stir until the sauce is smooth.
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Add in the cream, enough to reach desired consistency. Serve.