More Great Recipes: Condiment, Sauce | Savory Sauce

Cheddar Mornay Sauce


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 TB Butter
2 TB AP-Flour
1/4 tsp Salt
1/4 tsp Dry Powdered Mustard
1/8 tsp White pepper
1 cup Whole Milk (Warmed to about 110)
1/2 cup Extra Sharp Cheddar Cheese (Grated) or any cheese you prefer


Mornay is based on the Mother Sauce Béchamel; I believe the official Mornay contains 2 oz of grated Parmagiano-Reggiano, I tend to use this on things that seem to go better with cheddar.


2 TB Butter


2 TB AP-Flour


1/4 tsp Salt


1/4 tsp Dry Powdered Mustard


1/8 tsp White pepper


1 cup Whole Milk (Warmed to about 110)


3 oz Extra Sharp Cheddar Cheese (Grated) or any cheese you prefer


Melt Butter over low heat in sauce pan, let it bubble a little bit to remove some of the water. Combine flour and seasonings, then add to the butter in the pan. Cook over low heat until the roux becomes smooth and bubbly.


Remove pan from heat and slowly add the milk while whisking.


Return the pan to the heat and bring just to a boil while stirring constantly, sauce will be thick.


Add grated cheese, continue stirring until melted.


Pairs Well With


Notes

Small Sauce

Mornay is based on the Mother Sauce Béchamel; I believe the official Mornay contains only a couple tablespoons of grated Parmagiano-Reggiano, I tend to use this on things that seem to go better with cheddar.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11191 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter