Sauce Mornay is a white sauce variety originating from French cuisine and is particularly used with seafood or vegetables. It is considered a variation of béchamel sauce, enriched with the addition of cheese.
The origins of Sauce Mornay can be traced back to French cuisine. The sauce is named in honor of the renowned French chef François Louis Morainville, who served during the reign of King Louis XV in the 18th century. Sauce Mornay emerged as an improved version of béchamel sauce, incorporating cheese to achieve a richer flavor.
Ingredients
- Béchamel sauce
- 1/2 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Add the grated Gruyère cheese and Parmesan cheese to the prepared béchamel sauce.
- Stir until the cheese is melted and well combined into the sauce.
- Continue stirring until the sauce reaches the desired consistency. It will thicken and become smooth.
- Season the sauce with salt, pepper, and optionally, grated nutmeg for additional flavor. Stir well and remove from heat.
Please note that the translation provided here assumes a basic understanding of cooking techniques. For precise measurements and cooking times, it is recommended to refer to a recipe or consult a professional chef.